Thai Chili Chocolate Ice Cream Recipes

CHOCOLATE AND CHILLI ICE CREAM

Steps:

• Pour the cream,milk and 3 teaspoons of the sugar into a medium sized sauce pan.
• Bring to a simmer over medium heat and then reduce the heat slightly.
• Meanwhile, whisk the yolks until they become creamy smooth. Add the remaining 3 teaspoons of sugar and then whisk a little more.
• Pour the egg yolks into the sauce pan. Do not allow the this combo to bubble as the yolks will curdle. Simply cook it on low until the mixture is thick enough to coat the back of a spoon.
• Break up the chocolate into small pieces and add it to the saucepan.
• Stir until the chocolate is melted into the cream. Be sure the cream does not get too hot.
• Add the whisky and chilli powder and stir to combine. Check for seasoning. I used two teaspoons of chilli powder.
• Allow to cool for a few minutes.
• Now pour this into your ice cream container and turn on the machine. With the Buffalo Ice Cream Maker, your ice cream will be ready in about 30 minutes.
• If using the hazelnuts or marshmallows, add them just at the end about a minute before the ice cream is ready.

CHOCOLATE CHILI ICE CREAM RECIPE

Steps:

• In a medium-sized pot, slowly bring half the cream and cocoa powder to a boil, thoroughly incorporating the cocoa powder.
• Once the cream has reached a boil, remove from heat.
• Add the chocolate chips and stir until everything is smooth and creamy. Mix in the remaining cream. Set aside.
• In another medium pot, mix the sugar, salt, milk, and chilies. Heat to a very low simmer.
• Put the egg yolks in a small bowl and lightly beat until it is a smooth consistency. Add some of the milk and sugar mixture in the yolk, one cup at a time to slowly raise the temperature of the yolks. After about half of the milk mixture is incorporated in the yolks, add the yolks to the milk mixture, getting as much of the yolk in the pot as possible.
• Using a wooden spoon, heat the milk and egg mixture on medium heat stirring constantly to create a custard. Occasionally scrap the sides and bottoms of the pot to prevent the custard from sticking. The custard is ready when a thick coat of custard coats the back of the spoon.
• Place a strainer over the chocolate mix and slowly strain the custard into the chocolate to separate the chili and any egg that may have cooked. Mix until everything is a uniform chocolate color. Add in the vanilla and mix.
• Cool the chocolate in the refrigerator or in an ice bath. You can make an ice bath by filling a larger pot with ice and cold water. Place the chocolate in the pot without completely immersing the pot.
• Put the chocolate in your ice cream maker and and follow the manufacturer directions. Take the ice cream out and freeze in an airtight container for another 3 - 4 hours or overnight. If you prefer soft serve ice cream, enjoy immediately.
• *If you do not have an ice cream maker, put the chilled chocolate in a container and place in the freezer. Mix the ice cream every 30 minutes, breaking up all the frozen pieces. If possible, use a hand mixer or immersion blender. Repeat for 4 hours, then let the ice cream freeze completely for another 4 hours or overnight.

CHILI CHOCOLATE ICE CREAM

Steps:

• Gently heat cream and chocolate until the chocolate has fully melted. You can either do this in the microwave, heating at 30-second increments then stirring, or on the stovetop over low heat.
• Add the cayenne pepper bit by bit, and taste. Adjust flavour according to tastes.
• Cover the cream and chocolate, and refrigerate 2 hours until cream is cold again.
• Whip chocolate cream until stiff peaks form. This may take slightly longer than regular whipping cream because of the chocolate. Just keep going!
• Pour condensed milk into a large bowl, and add a scoop of the chocolate cream. Gently fold, then fold in remaining cream.
• Pour into an air-tight container or loaf pan lined with parchment paper. If using a loaf tin, wrap in one layer of plastic wrap, and finish a layer of aluminium foil.

THAI CHILI CHOCOLATE ICE CREAM

Steps:

• In a small bowl, mix 1/2 cup soy milk with arrowroot powder and set aside.
• Process chilis in blender until smooth.
• Mix soy creamer, blended chilis, remaining soy milk, sugar, cocoa powder, and chocolate chips in a medium saucepan over low heat.
• Stir frequently until chocolate chips are melted, then bring to a boil.
• Once the mixture begins to boil, remove from heat and immediately add arrowroot cream; mixture will noticeably thicken.
• Add vanilla extract.
• Refrigerate until chilled, about 2 to 3 hours.
• Freeze according to your ice cream maker's instructions.

CHOCOLATE CHILI ICE CREAM

Steps:

• In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time.

CHILE CHOCOLATE ICE CREAM

Steps:

• Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
• Stir milk and heavy cream into cocoa mixture until well combined.
• Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.