260g light muscovado sugar
30g slightly salted butter
150g lightly toasted whole almonds, roughly chopped
6 small dried medium hot chillies, de-seeded and finely chopped
180g 100% cacao, roughly chopped. Willie recommends Venezuelan Carenero
160g 70% dark chocolate roughly chopped. Willie recommends Venezuelan Hacienda Las Trincheras 72.
600ml double cream
600ml whole milk
8 large egg yolks, beaten
Nb if you want to only only dark chocolate, remove the 100% cacao and use a total of 420g of dark chocolate. Also remove 80g of sugar because it is already in the chocolate.
-1 x mixing bowl
-1 x freezer safe bowl,
-ice cream maker / optional