Tag Archives: homemade

Chocolate, Chilli, and Lime Ice Cream Recipe

Chocolate, Chilli and Lime Ice Cream Recipe

The Good, the Bad and the Ugly

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • 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: 4-5 hours
  • Churn Time: 50 mins (machine dependant)

Production

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, sugarsaltchillisvanilla 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 4-5 hours and when it’s chilled churn it in the ice cream machine.

Post-production

Have a look at the full recipe video to get an idea of how I made it.

Tea and Whiskey Ice Cream Recipe

Tea and Whiskey Ice Cream Recipe

Dr. Strangelove

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • 1/2 vanilla pod
  • 100ml whiskey
  • 500ml milk (full fat)
  • 500ml heavy cream
  • 100g brown sugar
  • 5 egg yolks
  • 6 tea bags (It’s Yorkshire Tea. Everything else is piss)
  • 1 pinch salt

  • Quantity: 10 scoops
  • Cook Time: 20 mins
  • Chill Time: 2 hours
  • Churn Time: 45 mins (machine dependant)

Production

Add the milk, vanilla, salt, and sugar in a medium saucepan. Cook over a med/hi heat and continually whisk. 

Still whisking and, once the sugar has dissolved, cook until the milk is about to boil but DO NOT let it boil.

Remove the saucepan from the heat and add the tea bags. I like to leave them in for a tad longer than recommended because the longer you stew it, the more tannin the tea excretes (which gives a bitter taste to balance out the sugar and vanilla). So steep the tea bags in the mixture for 10 mins.

Put the egg yolks into a bowl and whisk together.

Remove the tea bags from the milk mixture and gradually pour it over the egg yolks to slow cook them. Whisk continuously.

Put the mixture back in the saucepan and return to 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.

Once cooked, remove from the heat and leave to cool.

Meanwhile combine the cream and whiskey together in a bowl.

Stir in the stove mixture to the cream and whiskey. Once it’s well blended, chuck it in the fridge and leave it to chill for 2 hours. Check on it after an hour or so to make sure the whiskey hasn’t separated.

Once chilled, put it in the ice cream machine to churn.

N.B. in the batch I made for the podcast I also added honey but I’ve since decided it’s too much. If you wanted to use honey I’d recommend about 20g being added at the cream and whiskey mix point.

Post-production

Have a look at the full recipe video to get an idea of how I made it.