Chocolate And Chilli Ice Cream Recipes

CHOCOLATE AND CHILLI ICE CREAM

Steps:

• Pour the cream,milk and 3 teaspoons of the sugar into a medium sized sauce pan.
• Bring to a simmer over medium heat and then reduce the heat slightly.
• Meanwhile, whisk the yolks until they become creamy smooth. Add the remaining 3 teaspoons of sugar and then whisk a little more.
• Pour the egg yolks into the sauce pan. Do not allow the this combo to bubble as the yolks will curdle. Simply cook it on low until the mixture is thick enough to coat the back of a spoon.
• Break up the chocolate into small pieces and add it to the saucepan.
• Stir until the chocolate is melted into the cream. Be sure the cream does not get too hot.
• Add the whisky and chilli powder and stir to combine. Check for seasoning. I used two teaspoons of chilli powder.
• Allow to cool for a few minutes.
• Now pour this into your ice cream container and turn on the machine. With the Buffalo Ice Cream Maker, your ice cream will be ready in about 30 minutes.
• If using the hazelnuts or marshmallows, add them just at the end about a minute before the ice cream is ready.

CHOCOLATE CHILI ICE CREAM

Steps:

• In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time.

CHILE CHOCOLATE ICE CREAM

Steps:

• Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
• Stir milk and heavy cream into cocoa mixture until well combined.
• Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.

THAI CHILI CHOCOLATE ICE CREAM

Steps:

• In a small bowl, mix 1/2 cup soy milk with arrowroot powder and set aside.
• Process chilis in blender until smooth.
• Mix soy creamer, blended chilis, remaining soy milk, sugar, cocoa powder, and chocolate chips in a medium saucepan over low heat.
• Stir frequently until chocolate chips are melted, then bring to a boil.
• Once the mixture begins to boil, remove from heat and immediately add arrowroot cream; mixture will noticeably thicken.
• Add vanilla extract.
• Refrigerate until chilled, about 2 to 3 hours.
• Freeze according to your ice cream maker's instructions.