I think chilli in desserts works well; one of my favourite cakes is chocolate chilli cake and I also love a red chilli syrup over vanilla ice-cream. The other night on Twitter, the eternally-glamorous and multi-talented Lorelei King mentioned chilli ice-cream. I said I loved it and Lorelei asked if I’d share a recipe. Well, the truth is that I have eaten chilli ice-cream but I’d never made it. Until now.
I bought an egg-separator during the summer and have been looking for any excuse to use it (I know, I know, I’m sad!!) so I figured I’d have a few ‘firsts’ this week. I made chilli ice-cream for the first time, I used my egg separator for the first time and I used eggs in an ice-cream for the first time. Normally, I make ice-cream without eggs because I am very wary of uncooked eggs. Then I had a thought – if I made a custard with the eggs, they wouldn’t be uncooked, so the risk of salmonella would be eliminated. The other first is that I used cups to measure when I was preparing this ice-cream because my jugs were in the dishwasher and the cup measures were in the same drawer as the egg-separator.
This ice-cream didn’t freeze, but I have a feeling that’s because I put too much chilli in first pass and used honey to mitigate it; three teaspoons of chilli was too much. Two would have been plenty, so I used four tablespoons of honey to ameliorate the extra teaspoon. I have a feeling that’s why it didn’t freeze. The consistency was akin to that f frozen yogurt and there was still a definite chilli zing. My girls preferred it on its own rather than with the cake I made this evening. This is a recipe I’m looking forward to fiddling it. I think it would be yum with a chocolate sauce, and made with some fresh mint leaves. The next time I try it, I think I’ll make it with equal parts coconut milk and cream.
Chilli Ice Cream
1 Cup of Milk
2 Cups of Cream
2 Tablespoons of Vanilla Paste
Pinch of Salt
3/4 of a Cup of Caster Sugar
5 Egg Yolks
2 Teaspoons of Chilli Powder
Whisk together the egg yolks and 1/4 of the sugar together for several minutes until the mixture is stiff, lemon-coloured and forms a ribbon when the whisk is lifted out of the bowl. Leave the mixture to one side.
Pour the milk and cream into a saucepan.
Add the vanilla and stir to mix.
Add the salt.
Add half a cup of the sugar.
Stir to combine.
Heat this mixture up over a low heat, just until the steam starts to rise, stirring occasionally so that the sugar is dissolved.
Before making the custard, add a little of the warm milk mixture to the yolks and whisk well, to ensure the yolks don’t curdle.
Pour this yolk-y mixture back into the rest of the milk.
Stir and put the stove back on a low heat, stirring the whole time.
Do not allow the mixture to boil.
When it coats the back of a spoon, it’s done.
Allow the custard to cool, and when it’s cool enough, pop it in the fridge and leave it there for at least two hours.
Once the custard is cooled, add the chilli powder.
I would advise you to be more cautious than I was and add the powder one quarter of a teaspoon at a time.
I used two bowls and a sieve to make sure the powder was evenly distributed. I added the powder into the custard in one bowl and sieved it into the other. Then another pinch of chilli powder and the whole bowl-to-bowl-through-the-sieve routine again. Taste as you go to ensure you don’t overdue the chilli.
I don’t have an ice-cream maker, so I just put it in the freezer overnight. As I said earlier, I added honey and it didn’t freeze. I think that if I’d left the honey out, it would have. It was still tasty, though. 🙂