If you’re a spice fan, you’re going to love this one.
I’ve been writing my blog now for about four years and have done very little in the way of ice creams and desserts. It’s hard enough to get home after work and prepare dinner.
Although I love to experiment in the kitchen, time has always been a bit of an issue.
You could make this chilli chocolate ice cream in a standard ice cream maker. With most kitchen ice cream makers you’d need to freeze the ice cream container for 24 hours and then make it.
The problem with this is you need to do some forward planning and you’re only going to get one batch.
So when Buffalo sent me their new ice cream maker that freezes itself and makes homemade ice cream in less than an hour, I jumped at the chance to give it a go.
In fact, my kids couldn’t wait to get it out of the box.
We’ve now made so many different family recipes. We’ve even made up to four different ice creams in a day and then served them at a barbecue that evening. With the Buffalo Ice Cream Maker it’s easy. If you don’t have one, however, I hope you give this recipe a go anyway. It’s a great way to end a tandoori feast.
If you would like to order a Buffalo Ice Cream Maker for yourself, just click here.
If you do, I do earn a small commission which helps keep my blog going. 🙂
Chocolate and Chilli Ice Cream
- 375ml double cream
- 375ml full fat milk
- 150g best quality sweetened dark chocolate
- 6 teaspoons sugar (more or less to taste)
- 1 teaspoon red chilli powder
- 1 tablespoon whiskey
- 3 egg yolks
- Crushed roasted hazel nuts and/or marshmallows (optional)
- Pour the cream,milk and 3 teaspoons of the sugar into a medium sized sauce pan.
- Bring to a simmer over medium heat and then reduce the heat slightly.
- Meanwhile, whisk the yolks until they become creamy smooth. Add the remaining 3 teaspoons of sugar and then whisk a little more.
- Pour the egg yolks into the sauce pan. Do not allow the this combo to bubble as the yolks will curdle. Simply cook it on low until the mixture is thick enough to coat the back of a spoon.
- Break up the chocolate into small pieces and add it to the saucepan.
- Stir until the chocolate is melted into the cream. Be sure the cream does not get too hot.
- Add the whisky and chilli powder and stir to combine. Check for seasoning. I used two teaspoons of chilli powder.
- Allow to cool for a few minutes.
- Now pour this into your ice cream container and turn on the machine. With the Buffalo Ice Cream Maker, your ice cream will be ready in about 30 minutes.
- If using the hazelnuts or marshmallows, add them just at the end about a minute before the ice cream is ready.
If you like this dessert idea, you might like to try my rhubarb fool recipe. It’s a bit spicy too.
Saturday 23rd of February 2019
Hi,just wondering I'm in Aus does this have a real kick of chilli to it or should I up the amount ( I don't eat chilli ) but wanting to make it for my nephew who loves chilli the hotter the better
Tuesday 26th of February 2019
Thanks for getting in touch. It does add a good spicy punch but it's not overly spicy. You could always add more chilli. :-)
Lea Ann (Cooking On The Ranch)
Sunday 29th of June 2014
I'm in that same boat, with a full time job, time can be hard to find for the blog. Interesting to hear about this ice cream maker, thanks for that. And most of all thanks for this recipe. I'm assuming you used a commercial blend chili powder that contains other spices, rather than a specific pure ground chile?
Tuesday 1st of July 2014
Hi Lea Ann
I used Kashmiri chilli powder. Straight chilli. Be careful though. :-)
Wednesday 18th of June 2014
Do you Think this could work with White Chocolate?
Tuesday 1st of July 2014
Sure would. It would taste great too. Dan