Chocolate Chip Chile Ice Cream[ice cream maker or by hand]
Comments: Chocolate and chile, a classic mix in savory South-Western American cuisine, that can also be used in sweet mix.
Chile gives more warmth and richness to the chocolate.
Serve this dessert after a not too heavy meal such as a Salisbury steak, chicken 'fajitas' ....
Preparation time : 15 to 25 minutes
Cooking time : 10 minutes
Freezing time : 2 hours
Waiting time before serving : 15 minutes
Servings: 4
  • 1 whole egg
  • 1 egg yolk
  • 1/4 cup [60 g] or a little more extra-fine sugar
  • 5 1/2 ounces [156 g] semi-sweet chocolate, finely chopped
  • 2 1/2 cups [625 mL] milk
  • 1 whole dry red pepper such as 'ancho'
  • 1 bean vanilla
  • 2 1/2 cups [625 mL] heavy whipping cream
  • 1 cup [250 mL] semi-sweet milk or white chocolate chips
  • Into a bowl over simmering water, mix then beat together whole egg, egg yolk and sugar until light and foamy.
  • Remove from heat and reserve.
  • Into a double-boiler, mix together chopped semi-sweet chocolate, milk, dry red pepper and vanilla bean.
  • Beat delicately over simmering water until chocolate is completely melted, and mixture just starts to boil.
  • Remove whole dry red pepper and vanilla bean; pour into reserved foamy mixture then leave to cool completely.
  • Lightly whip cream into a clean bowl.
  • Fold whipped cream, along with semi-sweet, milk or white chocolate chips, into cooled chocolate mixture.
  • If using an ice cream maker, pour mixture into ice cream maker cylinder and process for approximately 15 minutes, or follow manufacturer's instructions.
  • If not, pour mixture into a freezer-safe container; freeze mixture for approximately 1 hour, until partially frozen.
  • Transfer mixture into a bowl; beat to break-up ice crystals.
  • Freeze mixture for 30 minutes more; beat once more.
  • Freeze ice cream until firm.
  • Leave ice cream to rest for 15 minutes at room temperature before serving, using an ice cream scoop.