GOURMET CHOCO TACO

For the Choco Taco

Add the rice and cinnamon sticks to a medium sauce pot. Toast for 3-5 minutes or until the rice begins to turn golden and the cinnamon is fragrant. Add the milk and cream to the pot and bring to a simmer. Turn off the heat and allow the mixture to steep for 15 minutes. Strain the mixture and reserve the milk/cream.

Combine 27 ounces of the steeped milk/cream and about half of the sugar in a medium pot.

Begin heating the milk mixture over medium-high heat. Make sure to stir the mixture periodically to avoid scorching.

Once the milk mixture has come to a boil, turn off the heat.

In a medium bowl, whisk together the remaining sugar and egg yolks.

Temper the hot milk mixture into the egg yolks by adding small amounts at a time and whisking well in between additions.

Return the mixture to the stove top and cook the custard over medium-low heat until it has thickened and reached 180°F. Make sure to slowly stir the entire time to avoid cooking the eggs.

Once at temperature, strain the mixture through a fine mesh sieve into a sealable container. Stir in the salt, then cool the ice cream base over an ice bath until it reaches room temperature.

Store the ice cream base, covered, in the refrigerator overnight or up to 3 days.

The next day, prepare the Fudge Sauce and Waffle Shells.

Churn the aged ice cream base in an ice cream maker according to the manufacturer’s instructions. When the base is thickened and ready to be transferred, pour in the fudge sauce. Let the machine run for 2-3 turns or until the fudge sauce is marbled throughout the ice cream.

Transfer the thickened ice cream base to a large piping bag. Pipe the ice cream into the Waffle Shells. If the ice cream base is too liquid, freeze for 20-30 minutes, then try piping once more.

Transfer the piped tacos to the freezer to chill for 1 hour.

Meanwhile, prepare the Chocolate Topping.

Transfer the Chocolate Topping to a shallow dish or bowl. Drip the exposed edge of the tacos into the topping. Let set for 5 minutes in the freezer before serving. Transfer any leftovers to a freezer-safe bag and freeze for up to 1 month.

For the Chili Fudge Sauce:

Combine the evaporated milk and chile de arbol in a medium pot. Bring to simmer, then turn off the heat and let the mixture steep for 5 minutes. Strain the evaporated milk and return to the same pot.

Add the chocolate and sugar to the pot with the infused evaporated milk.

Bring the mixture to a boil, then continue cooking until the sauce has thickened, about 8-10 minutes.

Turn off the heat and stir in the butter, vanilla, salt, and (if using) cayenne pepper.

Allow the sauce to cool to room temperature, then refrigerate until completely cooled.

For the Chocolate Topping:

Heat the chocolate over a double boiler, or water bath, just until melted. Stir in the coconut oil until completely melted.

Stir in the peanuts, then use immediately.

For the Waffle Shells:

Prepare the cooling station by elevating a thick wooden dowel or spoon on either end using two overturned deli containers or bowls.

Combine the sugar and egg in a medium bowl. Whisk to combine.

Add the flour and salt, then whisk to combine.

Finally, whisk in the butter, milk, and vanilla.

Add a few tablespoons of batter to the waffle press and cook according to the manufacturer's instructions, about 2-3 minutes.

Carefully transfer the still-warm waffle to the prepared cooling station, draping them over the wooden dowel or spoon. Let cool until hardened, about 2-4 minutes.

Repeat with the remaining batter.