Chocolate Chilli Ice-cream
Chocolate Chilli Ice-cream
Andrew Williams
I have always liked chocolate and fresh chilli together, so one day whilst I was making some chocolate ice cream I decided to add a little chopped fresh red chilli, and the result was really good! Surprisingly, the chilli in this ice cream doesn't burn the tongue, but rather it leaves a nice tingle at the back of the throat. I would recommend using a small amount of Habanero or Scotch bonnet chilli for making this, but if you can't find any, then any chopped fresh red chilli will work. People should add chilli according to taste. It is also important to note for those who don't know much about chillies that some chillies are a lot hotter than others, so care should be taken not to add too much.
Ingredients
75 gm. castor sugar
3 egg yolks
2 level tbsp. cocoa powder (not drinking chocolate)
225 ml. semi-skimmed or full fat milk
225 ml. single or double cream
2-3 small pinches of cinnamon powder
A little chopped fresh red chilli (to taste)
1/2 tsp. vanilla essence
30 gm. or 1 oz. chopped dark chocolate
Instructions
Place the sugar, cocoa powder, chilli, cinnamon and egg yolks into a bowl. Mix together until the mixture turns glossy and all the lumps are gone.
Heat the milk until just below boiling point, remove from the heat for one minute and then add it to the sugar mixture from step 1.
Whisk well, until the mixture turns frothy on the top and it comes off the sides of the bowl, leaving it clean.
Return the mixture back to the pan and place on medium heat. Stir constantly until the mixture begins to turn glossy and coats the back of a spoon. It is really important that you DO NOT let the mixture come to the boil or it will separate. If it separates, you will have to throw it away and start again.
Remove the pan from the heat and allow it to cool.
Stir in the vanilla essence, cream and chopped dark chocolate. Mix it well with a spatula until all the cream is mixed in.
Leave it for a few hours or overnight in the fridge.
Once chilled, stir well, pour it into your ice cream maker and proceed as you normally would when making ice cream.
To make this without an ice cream maker:
Once the mixture is chilled, pour it into a wide bowl and place it in the freezer. After 1 hour the mixture will have started to set around the edges but will still be soft in the centre.
Beat the mixture well using a whisk (to break up any ice crystals and make it smooth again) and return it to the freezer again.
After 1 more hour repeat the procedure again. This should be done three times in all (with an hour between each beating). Once the ice cream is scoopable it is ready to serve.
Notes
Note: The best results will be from an ice cream maker.
