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Mexican Chocolate Ice Cream

Name: Mexican Chocolate Ice Cream
Prep time: T0H45M
Cook time: T045M freezing
Yield: 12
Cuisine: Chocolate
Ingredients: 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.

Prep Time:45 mins

Cooking Time:1.5 hr freezing

Serves:12

Chocolate and chilli are great friends from the old days.

For the Mayans and then the Aztecs, they were a favourite mix and they make for a truly moreish ice cream.

Ingredients

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.

Equipment

-1 x mixing bowl

-1 x freezer safe bowl,

-ice cream maker / optional

-1 saucepan

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Method

Put 80g muscovado sugar and the butter in a saucepan and melt together over a gentle heat. Add the almonds and continue to cook for a 1–2 minutes, stirring constantly, until the nuts are well coated.

Tip into a bowl and leave to cool completely. If the nuts have set to together, hit them with a rolling pin, but not too much as you want biggish lumps. Mix with the chopped chillies and set aside.

Melt the cacao and chocolate together in a bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not touching the water.

Pour the cream and milk into a large pan and bring nearly to the boil over a gentle heat.

Whisk the egg yolks and sugar until pale. Whisk a cupful of the hot cream mixture into the eggs and sugar. Pour this custard mixture back into the pan and cook over a low heat for 8–10 minutes, stirring constantly until thick. If there are any lumps, sieve into a clean pan.

Remove the custard from the heat and leave to cool for about 5 minutes. Take a cup of it and stir into the melted chocolate. Then stir all the chocolate back into the custard until fully incorporated.

Leave to cool completely, but don’t refrigerate.

Churn and freeze in an ice-cream maker, following the manufacturer’s instructions. Add the almond and chilli mixture after churning for about 10 minutes or so, when the ice cream is just starting to thicken and freeze. Firm up in the freezer before serving.

If you don’t have an ice-cream maker, tip the cooled mixture into a bowl and place in the freezer for 1–2 hours, or until it starts to freeze around the edges. Stir well, then return to the freezer for another 2 hours.

Remove, stir and place back in the freezer. Repeat this process once more, this time stirring in the almond and chilli mixture. Finally, return to the freezer and leave until firm. Transfer to a sealable container for longer-term storage.