There’s nothing like coming home to delicious, homemade ice cream after spending an evening in the hot sun Our chocolate chili ice cream that’s the perfect mix of cool and heat. Best part of all, you don’t need an ice cream maker.
Ingredients
- 1½ cups cream
- 1½ cups whole milk
- 1 tbsp vanilla
- 2 tbsp honey
- 3 tbsp sugar
- 1 tsp cinnamon
- 2 tsp Carolina Reaper chile powder .
- 2 pinches salt
- 7 tbsp cocoa powder
- 100 grams dark chocolate
- 2 tbsp corn starch
You can also use Trinidad Scorpion Moruga, 7 Pot Chili Peppers, Trinidad Scorpion Chili Peppers. Available at www.firehousechilli.com
Instructions
- Dissolve the corn starch in ¼ cup of the cold milk. Set aside.
- Combine all the other ingredients except for the chocolate in a saucepan. Heat on medium until steaming hot, then add the chocolate in pieces until it melts.
- After the chocolate has melted, add the corn starch slurry. Simmer the mixture (don't let it boil) for about 2-3 minutes to allow the base to thicken.
- Remove the saucepan from the heat and cool it down as quickly as possible. I submerged my pan in a bowl of cold water, stirring every minute. Transfer the ice cream base to the fridge for at least a few hours to chill.
- When the ice cream base is completely cold, pour it through a sieve to get rid of any pieces of Carolina Reaper chili powder . Pour the base into a freezer safe container and place it in your freezer.
- In about 30-45 minutes, remove the container and stir the ice cream by hand with either a whisk or a fork until it's evenly mixed. You may have to scrape the frozen ice cream off the edge of the container and incorporate it into the rest of the base.
- Repeat the mixing every 30 minutes another 3 to 4 times for the smoothest ice cream. Leave in the freezer for at least 12 hours until completely frozen. Remove from the freezer 15 minutes before serving to soften it.
