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Spicy Chocolate Ice-cream

Recipe author: EAT SMARTER
Spicy Chocolate Ice-cream
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509
calories
Calories
40 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
1 cup
cup
brown Rum
4
1
Vanilla pod (seeds scrapped out)
¼ cup
2 tablespoons
1
red Chile pepper (finely chopped)
¾ cup
Dark chocolate (at least 70% cocoa, roughly chopped)
cup
cream (30% fat)
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Kitchen utensils

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

Preparation steps

Step 1/8
Bring the milk and rum to a boil.
Step 2/8
Beat the egg yolks and the vanilla seeds until frothy. Gradually add the sugar.
Step 3/8
Stirring continuously, pour the milk-rum mixture into the egg yolk mixture.
Step 4/8
Heat the mixture in a bain-marie stirring continuously until the mixture becomes thick. The remove from the heat. Do not let boil!
Step 5/8
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.
Step 6/8
Chill for 1 hour in the refrigerator or beat in a cold bain-marie.
Step 7/8
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.
Step 8/8
Using an ice cream scoop, create half balls and serve garnished with chilli or grated chocolate.