The week is almost half-over! If you’re wondering why I’m so happy on a Wednesday, well, it’s because I’ve had too much sweet – ice cream, to be precise. I have always had a thing for icecream, right since I was a baby. The cold, smooth texture, melting in your mouth… yumm! The immense happiness you get in that one complex yet simple bite, feels like heaven on your tongue. It’s comfort food, yet it can be incredibly sensual! I used to think that there’s not a flavour I haven’t tried. And then, I came across a very unusual but delectable flavour of ice cream that I had never imagined could taste so good – the chilli ice cream!
I was amazed at the love making going on in my mouth as the cool of ice cream met the deep dusky heat of chilli. That was it! I had to find out how to make it. I did my bit of research, and here I am bringing to you the ultimate recipe to make delicious chilli ice cream in chocolate variant.
So, here we go!
2 cups heavy cream
1 cup whole milk
1 cup table sugar
A pinch of salt
4 tablespoons cocoa powder
6-7 ounces dark or semi-sweet chocolate
5 egg yolks
1 teaspoon vanilla extract
1-2 tablespoons powdered chilli
- In a deep vessel, boil half of the heavy cream and the cocoa powder and mix well. Remove from heat after the first boil and add the chocolate chips while stirring until everything is smooth and creamy. Add in the remaining cream and mix well.
- In another medium sized pot, heat the sugar, salt and milk to a very low simmer. Now beat the egg yolks until smooth and add the milk and sugar mixture to the yolks a little at a time. Then, using a wooden spatula to stir, heat the milk and egg mixture on medium heat to make custard. Bring out the chocolate mixture and strain the custard into it. Incorporate the custard into the chocolate slowly, and finally add in the vanilla and powdered chili.
- Cool the final mixture in the refrigerator or over an ice bath. Once the mixture is thick, put it in your ice cream maker and follow the instructions to make your Chocolate-chilli ice cream. That’s how easy it is!
- If you don’t happen to have an ice cream maker, fret not; put the mixture in a container and place in the freezer. Remove and mix the mixture every 30 minutes, breaking up all the frozen pieces. Repeat this for 4 hours, and then let the ice cream freeze completely for another 4 hours or overnight.
If you’re a lazy cook or perhaps a vegetarian, here’s an alternate quick recipe of the chilli ice cream:
All you need to do is get a pack of ready-to-cook ice cream (which is preferably vegetarian) and follow the instructions at the back of the pack. As for the chilli, you can mix in the chilli powder while boiling the ice cream mixture with whole milk. Once cooled, transfer it to a container and freeze for 4 hours, repeating the last step mentioned above. Bon apetite!