Full Recipe
Author
Curio Kitchen | 2025-04-11
Description
Our Da Lat Spice and chocolate are a particularly wonderful pairing —deep notes of coffee and cacao mirror and intensify chocolate's richness; ginger and black pepper add bright contrasting notes and play up its fruity side. This recipe takes full advantage of that relationship and uses both cocoa and chopped dark chocolate to create a dreamy ice cream with tiny flakes of chocolate.Although any type of cocoa powder will work in this recipe, we recommend using Dutch-processed for its smoother, less-acidic flavor and for its deep color. Tapioca starch (a.k.a. ‘tapioca flour') is readily available online and in the Asian foods or Bob's Red Mill section of many grocery stores. Both the starch and a touch of alcohol help to keep the ice cream scoopable. The alcohol may be omitted but the ice cream will freeze harder (just let it warm a little at room temp before scooping).
