Chili Ice Cream Recipe

Don’t worry, this chili ice cream won’t send you screaming for water to put out the fire in your mouth. It has just enough heat to remind you of the chili, but subtle enough to enjoy a big bowl.

When I received the chili sampler, I had several ideas running through my head. When I saw the habanero chili I knew I had to make a spicy chicken soup for my aunt. Unfortunately, with Thanksgiving and a bad cold I didn’t have the stamina or time to put together the soup, which required making chicken stock from scratch.

So I thought, why not make a chili ice cream. There were a few mild chilies in the sampler and I decided to use the de arbol chilies. Instead of using the ice cream maker I borrowed, I decided to make it the more time consuming way which involved a hand blender.

The ice cream came out very smooth and creamy and well worth the time. The next time you make ice cream, try it with a few chilies.

Step one: Add milk, sugar, chilies, cinnamon and nutmeg to a sauce pan and turn the heat on to medium low. Stir the mixture with a heat proof spatula until sugar is dissolved. Turn off the heat and place the lid on the sauce pan. Allow the milk mixture to sit for 2 hours. Before walking away for 2 hours, place a medium mixing bowl in the refrigerator.

Step two: Remove the chilies from the milk mixture and reheat it on low. Beat the egg yolks in a mixing bowl with a heat proof whisk and once the milk is reheated, grab a ladle and slow pour the milk into the egg yolks and whisk it all together. Keep whisking and ladling until all the milk is combined with the yolks.

Step three: Remove the mixing bowl from the refrigerator and pour in the heavy cream. Grab a spatula and pour the milk and yolk mixture into the heavy cream. Mix everything together until the cream is cool. Use an ice bath to speed up the process.

Step four: Once the cream has cooled, use a hand mixer to beat air into the cream. Set the mixer on high and beat for 3 minutes. Place the cream in the freezer for 1 hour. Remove the ice cream and beat with hand mixer for another 3 minutes. Place in the freezer for 30 more minute, remove and beat for another 3 minutes. Then freeze for 2 hours and the ice cream is ready for consumption.