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.

Carolina Reaper Chili Pepper Hot Sauce Recipe. Worlds Hottest Chili Sauce.

Carolina Reaper Chili Pepper Hot Sauce Recipe. Worlds Hottest Chili Sauce.

Ingredients :

•6 Tomatoes
•2 Onions
•2 Red Peppers
•4 Tablespoons of Dried Carolina Reaper flakes
2 teaspoons of Firehousechilli Pure 16 m SHU Capsaicin Crystals
•Garlic Clove
•1 Small Apple
•200g Brown Sugar
•400ml Cider Vinegar
•1 teaspoon Seasalt
•1 teaspoon Mustard Seeds

 

 

 

    To prepare : 

 1) Chop the tomatoes
 2) Peel and dice the onions
 3) Peel and chop the apple. Remove the core and seeds.
 4) Crush and finely dice the garlic
 5) Dice the pepper and remove the core and seeds.
 6) In a large pan, add the vinegar and sugar and bring to the boil until the sugar has dissolved.
 7) Add all the remaining ingredients and stir well.
 8) Simmer for 30-40 minutes until the sauce starts to thicken.

 You now have 3 options

•Pour the whole pan into a blender and blitz for 30 seconds.
•Bottle it as it is. This will create a chunky sauce. The only downside is that it might clog up the opening when you try and serve it!
•Strain the pan through a metal sieve into a jug. This results in a very smooth sauce.

 Bottle and seal while still hot. Leave for 10 days to allow flavours time to mature.
 Shake before use.

Buy your pure capsaicin crystals , hottest on the planet - 16,000,000 SHU only at www.firehousechilli.com

Carolina Reaper Chili Pepper ,Beer & Chili Peanut Brittle Recipe

Carolina Reaper Chili Pepper & Beer and chilli peanut brittle

 

Ingredients

 Olive oil, to grease
 1 x 375ml btl beer
 100g (1/2 cup) caster sugar
 1 x 375g pkt unsalted peanuts
 1 teaspoon Carolina Reaper dried chilli powder
 2 teaspoons salt
Cocoa Powder

Method
Notes; You can also use Trinidad Moruga Scorpion, Butch T, 7 Pot Jonah, Brain Strain for different flavor combo and heat


Step 1
Preheat oven to 180°C. Brush a baking tray with oil to lightly grease. Line with non-stick baking paper.

 Step 2
Place the beer and sugar in a medium saucepan over low heat and cook, stirring, for 5 minutes or until the sugar dissolves. Add the peanuts and simmer, stirring occasionally, for 15 minutes or until the liquid is absorbed. Remove from heat and stir in the Carolina Reaper chilli powder and salt.

 Step 3
Spread the peanut mixture over the prepared tray. Bake in oven, stirring every 5 minutes, for 15 minutes or until crisp. Sprinkle Chocolate Cocoa Powder over warm. Set aside to cool completely. Break into pieces to serve.

Buy your Carolina Reaper Chili Pepper at www.firehousechilli.com  . Home of the World's Hottest Chili Pepper's