Dark Chocolate Ice Cream with Hot Red Pepper

1. 1

   In a bowl, whisk the cocoa into the milk until well blended.

2. 2

   The mixture will be thick.

3. 3

   In a saucepan, using a whisk or an electric hand-held mixer, whip the egg yolks, sugar, and vanilla until thick, pale yellow, and creamy.

4. 4

   The mixture should form a ribbon when you lift the whisk.

5. 5

   Whisk in the cocoa mixture.

6. 6

   Set the saucepan over medium heat and cook, whisking constantly, until the mixture visibly thickens, coats the spoon, and registers about 180F (82C) on an instant-read thermometer, Do not allow it to boil or it may curdle.

7. 7

   Transfer immediately to a bowl and let cool for 15 minutes, then whisk in the cream.

8. 8

   Refrigerate until cold.

9. 9

   Stir in the red pepper and taste.

10. 10

    The peppers heat comes on slowly, so wait a moment before you decide to add more.

11. 11

    Freeze in an ice cream freezer according to the manufacturers directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.