Chocolate Chili Ice Cream

Ingredients

• 250 ml milk
• 40 ml dark rum
• 4 fresh egg yolks
• 1 vanilla bean (scraped seeds)
• 60 g sugar
• 2 tbsp cocoa powder
• 1 red chili pepper
• 125 g dark chocolate (at least 70% cacao content)
• 150 ml whipping cream (30%)

Instructions

1. 1.

   Pour the milk and rum together and bring to a boil once. Whisk the egg yolks with the vanilla seeds until frothy, gradually adding the sugar. While whisking, pour the hot milk into the egg mixture using a whisk. Heat the custard over a hot water bath while stirring until it thickens slightly, then remove from heat. Never let it boil!

2. 2.

   Wash, trim and finely chop the chili pepper.

3. 3.

   Coarsely chop the chocolate and melt it with 3 tbsp cream over a water bath while stirring, then mix in cocoa powder and chili into the custard. Let cool for about an hour in the refrigerator or whisk over a cold water bath.

4. 4.

   Whip the remaining cream lightly and fold into the chocolate mixture. Pour everything into a running ice cream maker to finish, or place in a metal bowl and freeze in the freezer for at least 3 hours, stirring vigorously every 30 minutes.

5. 5.

   Use an ice scoop to cut half-spheres and serve with leftover chili or chocolate shavings as garnish.