for 4 servings
- 1 cup
- ⅛ cup
Vanilla pod (seeds scrapped out)
- ¼ cup
- 2 tablespoons
red Chile pepper (finely chopped)
- ¾ cup
Dark chocolate (at least 70% cocoa, roughly chopped)
- ⅔ cup
cream (30% fat)
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
Bring the milk and rum to a boil.
Beat the egg yolks and the vanilla seeds until frothy. Gradually add the sugar.
Stirring continuously, pour the milk-rum mixture into the egg yolk mixture.
Heat the mixture in a bain-marie stirring continuously until the mixture becomes thick. The remove from the heat. Do not let boil!
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.
Chill for 1 hour in the refrigerator or beat in a cold bain-marie.
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.
Using an ice cream scoop, create half balls and serve garnished with chilli or grated chocolate.