The aboc chocolate-chilli icecream
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
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.