Trinidad Moruga Scorpion Chili...Chocolate Ice Cream. food

This is a modified recipe of a chili and chocolate ice cream. Best served in small portions.

1 cup heavy cream (35% whipping cream)

1 cup whole milk

1 cup skim milk

2 ounces unsweetened chocolate

1⁄2 cup unsweetened cocoa powder

1 vanilla bean

2 eggs 1 cup sugar

1⁄8 teaspoon salt

1 teaspoon cinnamon

3 Trinidad Moruga Scorpion Chilies (fresh)

2 pairs of rubber gloves.

1 strainer

Tip: If you are lactose intolerant the three cups of cow’s milk can be substituted with 2 cups of coconut milk and 1 cup of soya milk

Roughly chop the chocolate and melt in a medium sauce pan together with milk and cream (over medium heat). After the chocolate has melted, whisk in the cocoa powder, avoiding clumps.

Wearing the gloves, split the chili in half and clean all the placenta (white) and seeds from inside it. Wash the cleaned chili twice, and then dice into small parts. Add this to the mixture and stir

Open the vanilla bean and scrape out the seeds. Add both the vanilla bean and seeds to your mixture. Bring the mix to just under a boil (150° on a candy thermometer), stirring frequently. Remove from heat and let the mix steep, covered, for 30 minutes to an hour.

Whisk the eggs, sugar and salt together in a small bowl.

Remove vanilla bean and bring the mixture slowly back up to 150 degrees over a moderate heat without boiling. Stir frequently.

Remove the pan from the stove and add 1/2 cup hot cream mixture to the eggs/sugar in a slow stream, whisking constantly. The slower the better so that you don’t instantly cook the eggs.

Whisk the egg/cream mix back into the saucepan and return to medium-low heat, STIRRING CONSTANTLY until a candy thermometer reads 170 degrees (again do not let it boil).

Remove from the heat and strain through the strainer to remove the chili pieces. Set aside about a third. Return the strained mixture to the heat.

In a large bowl that will fit in your fridge, combine the cinnamon with a small amount of the liquid, and whisk to avoid clumps. Add the remaining amount, and the third of the chilies you set aside after straining. Whisk to combine as evenly as possible.

Cool completely in the refrigerator (at least 4 hours). Freeze in an ice cream maker as per manufacturer’s instructions. Store your ice cream in an air tight container in the freezer – if there are any leftovers.

Note:

Due to the heat of the pepper, it's advisable to serve in small amounts, typically one small scoop at a time. The flavor of the pepper is wonderful, as is the heat. The milk in the ice cream will naturally offset this, and provide an interesting and unexpected treat.

Submitted January 22, 2016 at 06:49PM by Kabukikitsune http://ift.tt/1ZGQkXa food