This ice cream I made for a dinner party yesterday. At first it tastes all innocently sweet and chocolatey, but when the ice cream goes down the throat the cool is replaced with a hot, slightly burning, sensation from the chillies. I love the way the hot and cold play off each others.
Cocoa Nib Chilli Ice Cream
3 dl heavy cream
3 dl milk
1 dl sugar
1/3 dl Santa Maria Cocoa Chilli Mix (or if unavailable where you live, see approximation below)
Pinch of salt
Cocoa nibs for decoration
Put everything except the decoration nibs in a pot and bring to boil.
Remove from heat, cover and let steep for 20 minutes.
Put the mixture through a strainer, removing the solids, into a bowl.
Let the mixture cool down in the refrigerator until througoutly chilled.
Freeze in an ice cream maker according to the manufacturers instructions.
Santa Maria Cocoa Chilli Mix approximation
1,5 tablespoons cocoa nibs
0,5 tablespoons ancho chilli flakes
0,5 teaspoon cassia cinnamon (or regular cinnamon with a splash of vanilla extract)
Stir everything together, use in cocoa nib chilli ice cream.
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