CHILLI CHOCOLATE
ICE-CREAM
PLACEmilkina smallsaucepan;bring
almosttotheboil.Meanwhile,whiskegg
yolksandsugarina mediumheatproof
bowluntilpaleandcreamy.Gradually
addthehotmilk,whiskingcontinuously
tocombine.Placethebowlovera small
saucepanofsimmeringwater;cook,
stirring,for 10 minutesoruntilmixture
thickensenoughtocoatthebackofa
spoon.Strainmixturethrougha fine
sieve.Whiskthechocolateandchilliinto
eggmixtureuntilsmooth.Refrigerate
for 30 minutes.Beatcreamina small
bowlwithanelectricmixeruntilsoft
peaksform;foldintocooledchocolate
mixture.Churnmixture,inbatches,in
anice-creammachineaccordingtothe
manufacturer’s instructions.Chilli
Chocolate
Ice-Cream Torte
Tip
DON’T HAVE AN ICE-CREAM MACHINE?
First, chill the ice-cream mixture, then
stir and pour into a stainless steel
container; cover the surface with foil
and freeze for 45 minutes. Once the
mixture starts to freeze around the edges
of the container, stir it vigorously with a
fork or whisk breaking up any frozen bits.
Cover and return to the freezer. Do this
every 30 minutes, stirring vigorously each
time (use a hand-held mixer as it gets
thicker). The ice-cream should be
ready in about 2-3 hours.