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White chocolate & chilli ice-cream with tropical fruit
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Prep Time:
240 minutes
Cook Time:
15 minutes
Total Time:
255 minutes
Spice up creamy white chocolate ice cream with a touch of chili for a vibrant flavor boost.
Ingredients:
  • 300ml thin cream
  • 1 cinnamon stick
  • 4 egg yolks
  • 85g caster sugar
  • 100g white chocolate, finely chopped
  • 2 small red chillies, seeds removed
  • 2 small green chillies, seeds removed
  • 1 small yellow chilli, seeds removed
  • 300ml thick cream
  • 60ml malibu
  • Fresh tropical fruit, to serve
Instructions:
  • In a saucepan, warm the thin cream and cinnamon stick until scalding. Let it steep for 30 minutes. In a separate bowl, beat the egg yolks with 50g sugar until pale, then mix in the chocolate. Remove and discard the cinnamon stick from the cream. Reheat the cream until hot, then combine it with the chocolate mixture until melted. Transfer back to the pan and cook over low heat, stirring, until slightly thickened. Avoid boiling. Allow it to cool, then refrigerate until cold.
  • First, finely chop one green and one red chili. Next, whip the cream and gently combine it with the chocolate mixture, Malibu, and chopped chillies. Pour this heavenly mixture into a shallow container and freeze until just set around the edges. Take it out of the freezer, beat it with an electric mixer, return it to the container, and freeze it again. Repeat this step 2 or 3 times for the perfect texture. Alternatively, use an ice-cream machine following the manufacturer's instructions for a hassle-free process.
  • Thinly slice the remaining chillies. In a saucepan, dissolve the remaining sugar in 1/2 cup water over low heat. Add the sliced chillies and cook until sticky and caramelized, about 5 minutes. Let it cool. Top the ice cream with the caramelized chillies and serve with fresh tropical fruit.

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