Whilst preparing for Kerry and Gaz’s wedding last Saturday, I made a batch of Beetroot and Chocolate ice cream.
Sadly the weather on the day was a little too cold for ice cream. So it stayed in the freezer.
However, we had a whole load of interesting ingredients left over after the wedding, including a big bag of mint, a few green chilli peppers. So I duly made a batch of Fresh Mint Ice Cream using David Lebovitz‘s recipe from his wonderful book, “The Perfect Scoop”.
So I got to thinking… Beetroot and chocolate go well together… and chocolate goes wonderfully with mint.
What else goes well with both chocolate and mint?
Then it hit me.
You get chilli chocolate. Why not chilli ice cream?
A quick internet search did not produce a recipe. However, it show that a few other establishments have made one… including one for roasted green chillies….
Roasted chillies are wonderful.. The flavours are warm and rich and actually quite delicate, yet the bite of raw chilli is removed (the roasting process breaks down the Capsaicin).
So I formulated a plan.
I would infuse the cream with both Roasted green chilli peppers for the flavour, AND raw chilli to give it back its bite.
The resulting ice cream was, if I might be so bold, incredible!! I LOVED IT!
In fact, I would go so far as to say that it is one of my favourite ice creams to date….
It has that coldness and richness of creamy ice cream, with the rich succulent flavour of roasted green chillies, then the aftertaste develops with a slight sting when the BITE of the raw chillies kicks in, but in a moderated fashion…. Yummy!
Anyway, here is my recipe which makes about 1 litre.
Roasted Green Chilli Pepper Ice Cream
5 green chillies
475ml Whole milk
5 egg yolks
Green food colouring (optional)
Preheat your oven to 180 Celsius (350F).
Cut the heads off the five chillies, then slice them lengthwise into halves, deseed, reserving the heads, seeds and pith.
Drip just a little olive oil into the palm of your hand, and lightly smear the green flesh of FOUR of the five chillies with the olive oil. Be sure not to make it too greasy. Place the green flesh into a small roasting tray and roast for approximately 15 minutes.
Once roasted, remove them from the oven, allow to cool slightly, and then chop the chillies finely.
Put the sugar, milk and cream, the roasted chillies, together with the remaining chilli, chilli heads and the seeds and pith into a saucepan. Bring this mixture to a light simmer, then remove from the heat and cover. Let it infuse for one hour minimum.
Once the mixture has been infused, strain it into another bowl with a fine sieve then discard all the solids. Transfer the liquid back into the saucepan and rewarm it. In a medium bowl, whisk together the egg yolks. Slowly pour the infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolk mixture back into the saucepan.
Stir the mixture constantly over a medium heat with a wooden spoon until the mixture thickens to form custard, and it coats the back of the spoon. Pour the custard through a sieve into a bowl, and continue to stir it until cool over an ice bath.
Although not normally a fan of artificial colorants, this custard mix is quite a bland, creamy colour, so you can pep it up with a few drops of green food dye.
Once cool, transfer the mixture to your ice cream maker and freeze it according to the manufacturer’s instructions.