chef's kitchen

Chipotle Mustard Cakes & Honey Mustard Ice Cream Recipe (PDF)


  • 5 whole eggs
  • 5 egg yolks
  • 8 oz butter
  • 8 oz chocolate
  • 8 oz confectioners’ sugar
  • 3 oz AP flour
  • 2 tablespoons Lusty Monk “Burn in Hell” Chipotle Mustard

Combine chocolate and butter over a double boiler (low heat). Stir until all of the chocolate and butter have melted and are fully integrated. In a separate bowl, whisk together eggs and mustard, set aside. Place chocolate mixture in the bowl of a mixer with the paddle attachment. Add confectioners’ sugar and blend until fully incorporated. On low speed, add eggs slowly until a smooth batter has formed. Fold in flour with a spatula and be careful not to over mix. Place batter in greased 6 oz. ramekins and then place in the freezer for at least 4 hours. Bake at 350 until cakes are mostly cooked through (roughly 15 minutes). The center of the cakes should be liquid and you can tell they are ready when there is still about a quarter sized spot of liquid in the top center of the cakes. Allow to cool 5 minutes to unmold if desired.

Ice Cream:

  • 2 cups heavy cream
  • 1 1/4 cups granulated sugar
  • 12 egg yolks
  • 1 1/2 cups buttermilk
  • 1/2 cup Lusty Monk Honey Mustard
  • 1/4 tablespoon vanilla extract
  • pinch of salt

Combine heavy cream with 1 cup sugar and heat to dissolve. Combine yolks with remaining 1⁄4 cup of sugar and whisk together. Temper hot cream in to yolks and sugar and return to the heat. Simmer gently 3-5 minutes, stirring constantly until the mixture is thick enough to coat the back of a spoon. Whisk in buttermilk, vanilla extract and salt. Chill completely and freeze according to the manufacturer’s direction on your ice cream maker.

This story was published on

Erin Reitz is a former digital content specialist at Our State.