1 Pot, 1 Skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Salad spinner, 1 Fine grater
1 Bring the milk and rum to a boil.
2 Beat the egg yolks and the vanilla seeds until frothy. Gradually add the sugar.
3 Stirring continuously, pour the milk-rum mixture into the egg yolk mixture.
4 Heat the mixture in a bain-marie stirring continuously until the mixture becomes thick. The remove from the heat. Do not let boil!
5 Together with 3 tbsp cream, melt the chocolate in a bain-marie and mix in with the egg-milk mixture. Add the cocoa and the chilli.
6 Chill for 1 hour in the refrigerator or beat in a cold bain-marie.
7 Gently beat the remaining cream and stir into the chocolate mixture. Place in an ice cream maker or in a metal bowl and freeze for at least 3 hours stirring vigorously every 30 minutes.
8 Using an ice cream scoop, create half balls and serve garnished with chilli or grated chocolate.