Saturday, October 5, 2013

Breaking Bad Season Finale Dinner Party & Chili-P Mexican Chocolate Ice Cream Recipe

So excited and sad that Breaking Bad is coming to an end. So to commemorate this moment David and I decided to host a Breaking Bad season finale dinner party this past Sunday. We usually have our friends over on Sunday's for dinner, Dexter and Breaking Bad since we record and get both Showtime and AMC, but this was one special night that we wanted everyone to remember. Here are some pictures from our last night of watching a new episode of Breaking Bad. 

I apologize ahead of time because I was a little too busy prepping, cooking and enjoying my time with friends to worry about photographing every dish and event that took place that night, but I do have a few pictures to share. 

I made Los Pollos Hermanos chicken finger baskets complete with fried chicken fingers, french fries and cheddar biscuits. I went to the dollar store in search of a few things we needed for the party, and I saw some red baskets that I knew would be perfect for serving dinner. So I used the red baskets and a pieces of wax paper for serving the chicken fingers, fries and biscuits to each of our guests. It was a lot of fun and the best part was the easy cleanup!

We had plenty of drinks for everyone to enjoy too. We made Blue margaritas for many reasons. The color blue is an obvious choice, and doing a tequila drink just makes sense. There are many times where tequila was used in the show. 

Remember when Hank, Walt and Walt Jr. were taking shots of tequilla? 

Gus also kills his long time acquaintance Don Eladio and his men with poisoned tequila.

 We also made some Walter White Russians which we thought was a fun alternative to the tequila. Then of course we had a round of blue vodka shots to kick things off. I also made some blue ice cubes, blue sugar and blue salt to go along with the drinks. Notice the funyuns in the bowl? Yup, we had those too! In the background you can see one of the chicken baskets sitting on the table.

David and I also made some blue crystal candy and printed the Los Pollos Hermanos label on some small white paper bags to look like it came from the restaurant on the show. The candy was kind of a pain in the butt, but totally worth it!! We used this recipe from Sugar Hero. I also found some little plastic jewelry bags to put the rock candy in so it looked just like a little bag of meth from the show. We were going all out since we love this show so much!

But, my favorite thing of all was the Chili-P Mexican Chocolate Ice Cream that I made. If you can remember from the very first season when Jesse was cooking meth, his signature was to put a pinch of chili powder in his product to differentiate between the other products out there. He called it Chili-P Meth. Also the Mexican drug cartel plays a huge role in the show so it fit perfectly! It seemed everyone really enjoyed the Chili-P Mexican Chocolate Ice Cream and because it is so unique, I figured it would be the perfect recipe to share with you all here. 

For the Ice Cream you will need:
- 2 cups heavy cream
- 1 cup milk (any kind, but I use 2%)
- 1 whole vanilla bean
- 1/2 cup sugar
- 5 egg yolks
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk chocolate chips
- 2 tsp cinnamon
- 1 tsp cayenne pepper
- 1/2 tsp chili powder
- 1 tsp vanilla extract
- pinch of salt

Start off my combining the cream, milk and whole vanilla bean in a saucepan. Bring to a low simmer over medium heat. Once it starts to simmer cover with a lid, take off the heat and let sit for 30 minutes. When the cream and milk has sat for 30 minutes or so take out the vanilla bean and place saucepan back over medium heat. You can rinse off the vanilla bean and save it for future recipes.

To the cream mixture on the stove, add in the 1/4 cup of sugar, 1/4 cup of cocoa powder and a pinch of salt. While that is heating up, in a heat safe bowl, combine the egg yolks and sugar. Whisk this together until thoroughly combined. Once the cream and sugar mixture begins to boil you will slowly add 1/2 cup of cream to the egg mixture while whisking constantly to that the cream does not cook the eggs. The sugar in the eggs should help with this too. Yeah, science, bitch! : P

When half of the cream has been added to the eggs you can place everything back into the saucepan over medium-low heat. Stir until the mixture thickens and coats the back of a wooden spoon.

In a separate heat proof bowl add the chocolate chips, cinnamon, cayenne pepper and chili powder. Then you will strain the hot custard mixture into the chocolate and spices. Stir until all the chocolate has melted and finally add the 1 tsp of vanilla extract. Once everything is combined, you will need to cool the ice cream base in a bowl of ice. Stir every few minutes and after about 15 minutes your base will be cool enough to cover with plastic wrap and place in the fridge up to 8 hours or overnight.

The next day you can take out the ice cream base and freeze according to the manufacturers instructions on your ice cream maker. From there you can enjoy the ice cream as soft serve from the ice cream maker, or place back in the freezer for a few hours until it has hardened a little. This ice cream is the perfect blend of spices and chocolate. I love that you get a little kick from the cayenne pepper at the very end of each bite.

This ice cream seems tedious, but once you get the hang of it, it's actually quite simple. This is the method I use for most of my ice cream bases and it delivers a smooth and rich ice cream each time. Hope you guys enjoy!!!


1 comment:

  1. Finale Dinner Party! That seems great and all the arrangements are perfect. Truly liked the party color scheme. This is my favorite color and I also used this color scheme for our 1st wedding anniversary. It was held at the outdoor garden themed LA venue and we had a great time.