- 500ml heavy cream
- 250ml milk (full fat)
- 2 red chillis (not dried)
- 200g brown sugar
- 5 tbsp cocoa powder
- 200g dark chocolate (I used 90%)
- 5 egg yolks
- ½ vanilla bean
- Juice of 2 limes
- Pinch of salt
- Quantity: 12 scoops
- Cook Time: 30 mins
- Chill Time: 5 hours minimum
- Churn Time: 50 mins (machine dependent)
Mix the cocoa powder and half of the cream in a saucepan over a low heat.
Break up the chocolate and melt it into the cream.
Once the chocolate has melted add the rest of the cream.
Bring it to a slow boil and remove it from the heat just as it’s about to boil.
De-seed and cut up the chillis into really fine pieces. Juice the limes. Slice open the vanilla bean.
Stir the milk, sugar, salt, chillis, vanilla and lime juice together in a cooking pot and put on a very low simmer.
Meanwhile put the egg yolks in a bowl and beat them until smooth.
When the milk mixture is fairly warm, gradually add half of it to the yolks to slow heat them, stirring constantly.
Once half the milk mixture has been added and the yolks are well combined, put it back in the pan with the remaining milk mixture and put on a medium heat.
Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.
Strain the custard over the chocolate mixture and stir together.
Bang it in the fridge for 5 hours minimum (ideally overnight) and when it’s chilled churn it in the ice cream machine.
Have a look at the full recipe video to get an idea of how I made it.