Chocolate Chili Ice Cream Recipe

                                         Chocolate Chili Ice Cream Recipe

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

 

1. Dissolve the corn starch in ¼ cup of the cold milk. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

- Jamaican Curry Goat -

Trinidad Scorpion, Butch T, Carolina Reaper, Brain Strain, 7 Pot Douglah

This Goat Recipe from Jamaica is truly awesome. Learn how to prepare this ultimate Curry Goat as it is made and prepared in the Caribbean.
Barbados, Trinidad, Tobago, Goa and even Guyana are all famous and legendary for their Goat Curries.
I have always been interested and intrigued by local cuisines, customs and so called "national dishes". Jamaican Goat Curry or Curry Goat is one of these dishes.
The very first time I tasted it, I was sold and truly loved it!
Hopefully you will have the same experience.
The "secret" to good Curry Goat, lies in the combination of Spices AND a slow cook process to allow the Goat to truly end up melting in your mouth. Below you will find a (pardon me Jamaicans) a "Real McCoy" mix of Spices for Jamaican Curry Powder. An absolute ESSENTIAL Ingredient.
As in days gone by; where an English Lass was "judged" for her ability (or inability for that matter) to make a beautiful light Pastry - in Jamaica this Goat Recipe is THE DISH which folk get judged by. "Stuff it up" and you are 10 rungs down the ladder. Impress the guests and your social calendar is always filled to capacity.
Goat meat is readily available in many countries of the World where it is widely farmed and consumed.
If you are from a country where Goat Meat is not easily obtained... fear not! This particular Recipe works equally well for Mutton, Hogget and Lamb with no major adjustments necessary - maybe just a tad less cooking is required.
Ghost Chili Peppers are ideal -if they are not available Trinidad Scorpion Moruga, Brain Strain, Butch T, Carolina Reaper are ideal. Any kind of Chili could be used but it really does need to be a hotter type of Chili though.
Tip: Don't skip the marinating process (preferably over-night) under any circumstances and don't be tempted to rush the cooking time. Once the main preparation has been done, it is ideal for the "slow-cooker".
Tip: Serve it will Rice and Peas - Another Jamaican staple and a dish that reflects the colours of the Jamaican Flag.
So call your friends and organise a Jamaican themed Party...
(Reggae Music - Bob Marley, Dreadlocks, Jamaican Rum and some tremendous Jamaican Food". "Yeah Mon" - you're on your way!
Have fun!

 

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Caribbean Goat Recipe

- Jamaican Curry Goat -

(Serves 5-7)

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Jamaican Curry Powder Ingredients (Makes about 6-7 Tablespoons) 5 Teaspoons Ground Turmeric 2 Teaspoons Fenugreek seeds 4 Teaspoons Coriander seeds 3 Teaspoons Cumin seeds 2 Teaspoons Trinidad Scorpion Pepper 3 Teaspoons Yellow Mustard Seeds 2 Teaspoons Aniseed or Star Anise 4-6 Cardamom Pods 3 Teaspoons Whole Black Pepper Corns 1 Teaspoon Ground Cinnamon 2 Teaspoons Ground Ginger 1 Teaspoon Grated/Ground Nutmeg 1 Teaspoon Ground All Spice ½ Teaspoon Ground Cloves

Jamaican Curry Powder Method Using a spice grinder or mortar and pestle first grind down all the Whole Spices and mix these with all the pre-ground Spices. Mix well. Place in an airtight jar and store until needed.

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Jamaican Goat Recipe (Curry Goat) Ingredients 2kg/5lbs Goat Meat, cut into 2-3cm/1" Cubes 3 large Onions, roughly chopped 1 Bunch scallions (Green Onions), roughly chopped 1-3 Trinidad Scorpion dried Chili Peppers, minced or very finely chopped 2 Cloves Garlic, minced or very finely chopped 6 Tablespoons Jamaican Curry Powder 3 Tablespoons Butter 1½ Teaspoons Salt 1 Teaspoon Ground Black Pepper 2 Teaspoons Dried Thyme 1 Teaspoon All Spice 1 Litre/4 Cups Stock (Vegetable, Lamb or Chicken) ¼ Cup Oil for Frying 250ml/1 Cup Coconut Milk Lime Juice (2 Limes)

Jamaican Goat Recipe (Curry Goat) Method In a suitably sized bowl Mix together all of the Scallions, a handful of chopped Onions, Coconut Milk, Lime Juice, Salt & Pepper, dried Chili, 3 Tablespoons of Jamaican Curry Powder and Thyme Mix well till all ingredients are well blended. Add the Goat Meat ensuring all pieces have been well coated with the Marinade. Cover and allow to marinate in the fridge over-night. Tip: This Goat Recipe takes about 2-3 hours to cook, so leave yourself ample time to prepare the dish as follows - It really should not be rushed. On medium to high heat, heat the Oil. To this add the rest of the Jamaican Curry Powder. Stir all the time and adjust heat accordingly - You want the spices to cook and infuse the Oil without burning (About 2 minutes). Now add the balance of the Onions and Garlic to the Spice infused Oil and cook until the Onions are reasonably soft. Add the marinaded Goat Meat, ensuring all the Juices and Spices from the Marinade is also added to the pot. Bring to a simmer, add the Stock and then bring to a simmer again. Turn down the heat and allow to cook for 2-3 hours (adding Water or more Stock as required) or until the Meat is tender and is falling off the bone (if boned Meat was used). If the curry is too liquid at the end of cooking a thickening agent can be used. Serve with Fluffy Rice and Fried Plantains on the Side. Buy the world's hottest chili peppers with free delivery at www.firehousechilli.com