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The aboc chocolate-chilli icecream

by Carl Brewer last modified 2009-02-23 03:03

Orginally by James Tan at Mietta's

Chocolate Chilli Icecream - makes 1Ltr



300ml pure cream
300ml full cream milk
100g caster sugar
1 egg yolk
150g bitter/dark cooking chocolate
pinch ground cinnamon
25ml Kahlua
30g bitter/dark chocolate chips
30g slivered almonds
a few drops of Pequin chilli or chilli oil or half a teaspoon of chill powder to heat by preference


Gently heat the milk and cream in a sauce pan over a low flame.

When warm, stir in yolk and sugar.

When mixture has thickened, add dark chocolate (150g), cinnamon and chilli

Do not boil.

Make in icecream churn, add the dark chocolate chips, almonds and kahua once the mixture has cooled enough that it won't evaporate the alcohol or melt the chocolate chips

Our best results have been with a good icecream churn with a builtin freezer.

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