Chilli Chocolate Ice Cream: Make Your Own Organic Ice Cream
Smooth, creamy and wonderfully chocolatey, this chilli chocolate ice cream is a force to be reckoned with. The little bursts of heat from the chilli makes for a taste sensation set against ice cold cream. It's a classic custard recipe, but you don't need an ice cream maker to make it.
Servings: 8 servings
Calories: 262kcal
Ingredients
- 1 red chilli deseeded and roughly chopped
- 200 ml milk organic if you can
- 200 ml double cream (heavy cream)
- 150 g caster sugar divided
- 100 g dark chocolate (I used a bar of Green & Black's 70%) - roughly chopped
- 1 large egg yolk
- 1 tbsp rum optional
Instructions
- Place the chopped chilli in a large pan along with the milk. Heat gently until bubbles start to rise then simmer until the chilli is soft - about ten minutes.1 red chilli, 200 ml milk
- Blitz the chilli in the milk with a blender. I used a stick blender, but a power blender would make a better job of it.
- Add the cream and put the pan back onto a low heat.200 ml double cream (heavy cream)
- Add the chopped chocolate and 75g caster sugar and stir until the chocolate has melted and the sugar dissolved. The mix should be hot, but don't allow it to simmer.100 g dark chocolate
- With a hand held electric beater, whisk the egg yolk with the remaining 75g caster sugar until thick in texture and pale in colour.1 large egg yolk
- Pour the milk into the eggs, stir well and then pour the whole lot back into the pan.
- Leave the pan on a low to medium heat for about ten minutes. Stir every few seconds or so to ensure the eggs don't curdle. Once the custard has thickened and coats the back of a wooden spoon, remove from the heat.
- Allow the mixture to cool, then add a dash of rum. This isn't necessary, but alcohol helps to make the ice-cream more scoopable.1 tbsp rum
- Pour into a lidded ice-cream container and place in the freezer.
- After one hour, beat the mixture with the electric whisk and put back in the freezer. This prevents ice-crystals forming and breaks up any that do manage to form.
- Repeat this process twice more, then leave to freeze properly.
Notes
Remove from the freezer twenty minutes before needed or it will be too hard to scoop.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
Calories: 262kcal | Carbohydrates: 27g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 56mg | Sodium: 21mg | Potassium: 173mg | Fiber: 1g | Sugar: 24g | Vitamin A: 502IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 2mg