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This Chocolate Chili Ice Cream recipe stands out by expertly balancing the rich, indulgent flavor of dark chocolate with the warm, subtle heat of dried chili peppers, creating a unique and memorable dessert experience.
Beyond its decadent taste, it offers some nutritional perks: the use of egg yolks adds protein, while the cream and chocolate provide good fats that contribute to satiety.
The recipe is relatively low in carbs compared to typical ice creams since it avoids high fructose corn syrup or artificial sweeteners, relying on granulated sugar and wholesome ingredients.
Ideal for everyday cooking, it requires minimal prep time and can be customized for soft-serve lovers or traditional frozen textures, making it both quick and satisfying.
Whether you want to impress guests or enjoy a cozy night in, this recipe delivers a gourmet twist on a classic treat.
Must-Have Tools for Perfect Results
Heavy-Bottomed Medium Pot
Essential for gently heating cream and cocoa or simmering milk with chilies. Its thick base ensures even heat distribution, preventing scorching — a must-have for custards and sauces.
Whisk or Wooden Spoon
Vital for stirring the custard constantly to achieve smoothness and prevent eggs from scrambling. A whisk offers quick blending, while a wooden spoon provides sturdy control — both versatile tools for any home cook.
Fine Mesh Strainer
Used to strain the custard from chili solids and cooked egg bits, ensuring a silky smooth ice cream base. Perfect for removing lumps and achieving professional texture in soups, sauces, and custards.
Ice Cream Maker
The cornerstone for transforming the chilled custard into creamy ice cream with perfect consistency. A great investment for dessert enthusiasts who love homemade frozen treats all year round.
Mixing Bowls
For beating egg yolks and combining ingredients efficiently. Durable mixing bowls are indispensable for prepping everything from batters to salads.
Chocolate Chili Ice Cream
Equipment
- 2 Medium pots (heavy-bottomed)
- 1 Whisk or wooden spoon
- 1 Fine Mesh Strainer
- 1 Ice Cream Maker
- Mixing bowls (1-2 as needed)
Ingredients
- 2 cups 480 mL heavy cream, divided
- 1 cup 240 mL whole milk
- 2 dried chili peppers halved with seeds intact
- 1 cup 200 g granulated sugar
- Pinch of salt
- 4 tablespoons Dutch-process cocoa powder
- 6 to 7 ounces 180-200 g dark or semi-sweet chocolate, chopped
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Chocolate Cream Base: In a medium saucepan, combine half of the heavy cream with the Dutch-process cocoa powder. Place over medium heat and gently bring the mixture to a simmer, whisking continuously to fully dissolve the cocoa powder. Once it starts to bubble, remove the pot from heat. Stir in the chopped chocolate until it melts completely, creating a smooth, glossy chocolate mixture. Add the remaining cream and mix thoroughly. Set aside to cool slightly.
- Infuse Milk with Chili Flavor: In another medium saucepan, combine the whole milk, granulated sugar, salt, and the halved dried chilies. Heat this mixture over low heat, allowing it to come to a very gentle simmer. The goal is to slowly infuse the milk with the chili’s warmth without boiling.
- Temper the Egg Yolks: In a bowl, lightly beat the egg yolks until smooth. Gradually pour a small amount of the warm milk mixture into the yolks—about a quarter cup at a time—while whisking constantly. This step raises the temperature of the yolks slowly to prevent them from curdling. Once the yolks are warmed up, pour the entire yolk mixture back into the milk saucepan.
- Cook the Custard: Return the saucepan to medium heat. Stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the sides and bottom frequently to prevent sticking. Cook until the custard thickens enough to coat the back of the spoon—this usually takes about 5 to 7 minutes. Be patient and avoid overheating to prevent scrambling the eggs.
- Strain and Combine Custard with Chocolate: Place a fine mesh strainer over the pot containing the chocolate cream base. Slowly pour the custard through the strainer to remove the chili pieces and any cooked egg bits, combining the two mixtures. Stir well until the mixture is evenly smooth and uniformly chocolate in color. Add the vanilla extract and mix again.
- Chill the Ice Cream Base: Transfer the chocolate custard to a bowl and cool it down rapidly by placing it in the refrigerator or in an ice bath (a larger bowl filled with ice and cold water). Stir occasionally until completely chilled, about 1 to 2 hours.
- Churn and Freeze: Pour the chilled custard into your ice cream maker and follow the manufacturer’s instructions to churn until the mixture reaches a soft-serve consistency. Transfer the ice cream to an airtight container and freeze for at least 3 to 4 hours, or overnight, for a firmer texture.
- No Ice Cream Maker Alternative: If you don’t have an ice cream maker, pour the chilled custard into a shallow container and place it in the freezer. Every 30 minutes, remove the container and vigorously stir or blend the mixture to break up ice crystals. Repeat this process for about 4 hours, then let it freeze fully for several more hours before serving.
Notes
- Chili Selection: For a milder heat, remove the seeds from the dried chilies before simmering. To intensify the spice, keep the seeds and consider adding a small pinch of cayenne powder.
- Chocolate Choice: Using high-quality dark or semi-sweet chocolate improves the richness and depth of flavor. Avoid chocolate chips with stabilizers for best melting results.
- Custard Doneness: To check if your custard is ready, dip a spoon into the mixture and run your finger along the back. If it leaves a clear trail, the custard has thickened enough.
- Storage: Keep the ice cream airtight to prevent freezer burn and maintain texture. Homemade ice cream is best enjoyed within one week.
- Soft-Serve Enjoyment: If you prefer softer ice cream, enjoy it straight from the ice cream maker without additional freezing.
Chef’s Secrets to Intensify Flavor
Mastering the rich and nuanced flavors of this Chocolate Chili Ice Cream starts with carefully balancing heat and sweetness.
Using Dutch-process cocoa powder ensures a deep chocolate intensity without bitterness, while slowly infusing the milk with dried chilies allows a gentle, warming spice to develop subtly throughout the custard.
Tempering the egg yolks gradually is key to achieving a smooth, creamy custard without any lumps or cooked egg bits, which ensures the perfect silky texture.
Straining the custard mixture removes any chili fragments and creates a velvety base that’s essential for a premium ice cream mouthfeel.
For those seeking an extra flavor boost, try experimenting with different types of dried chilies or adding a pinch of cinnamon for a warm, spicy twist.
Patience during the chilling and churning stages also plays a crucial role in creating that luscious, smooth consistency that makes this dessert unforgettable.
Serving Suggestions for Ultimate Enjoyment
This indulgent Chocolate Chili Ice Cream pairs beautifully with a variety of accompaniments that enhance its unique flavor profile.
Serve it alongside warm desserts like a freshly baked brownie or a slice of spiced apple pie to contrast the cold creaminess with comforting warmth.
For a lighter option, pair a scoop with fresh raspberries or orange segments, as their natural acidity brightens the richness of the chocolate and chili.
Garnish with a sprinkle of toasted cacao nibs or a drizzle of caramel sauce for added texture and sweetness.
This ice cream also shines as a sophisticated topping for affogato—pour a shot of hot espresso over a scoop for an irresistible adult treat.
Whether served in a bowl, cone, or as part of a plated dessert, this ice cream’s bold flavors make it perfect for impressing guests or indulging in a special solo treat.
Storage Tips for Freshness and Texture
To maintain the creamy texture and vibrant flavors of your homemade Chocolate Chili Ice Cream, proper storage is essential.
Always transfer the finished ice cream to an airtight container to prevent ice crystals from forming and freezer burn from developing.
Press a piece of parchment or plastic wrap directly onto the surface before sealing to further minimize air exposure.
Store the ice cream in the coldest part of your freezer, usually the back, to ensure even freezing and preserve texture.
For best results, consume within one week to enjoy the peak of flavor and creaminess.
If the ice cream becomes too firm after long storage, allow it to soften at room temperature for 5–10 minutes before scooping.
Avoid repeated thawing and refreezing as it degrades the quality and smoothness of the ice cream.
Frequently Asked Questions About Recipe
1. Can I make this recipe dairy-free?
Yes! Substitute the heavy cream and whole milk with coconut cream and almond milk or other plant-based alternatives. Keep in mind that the texture may be slightly less creamy, but the flavor will still be rich and delicious.
2. How spicy will the chili flavor be?
The heat level is mild and warm rather than overpowering. Leaving the seeds in the dried chilies adds subtle heat, but removing them will make the spice very gentle. You can adjust the intensity by choosing milder or hotter chili varieties.
3. What’s the purpose of tempering the egg yolks?
Tempering slowly raises the temperature of the egg yolks, preventing them from scrambling when added to the hot milk mixture. This step is crucial to achieve a smooth, silky custard base.
4. Can I prepare the ice cream base in advance?
Absolutely! You can make the custard up to 24 hours ahead and store it covered in the refrigerator. Just be sure to chill it thoroughly before churning to get the best texture.
5. What if I don’t have an ice cream maker?
No worries! After chilling the custard, freeze it in a shallow container and stir every 30 minutes to break up ice crystals until it’s firm and creamy, about 4 hours. This manual method yields great results too.
This recipe is inspired by cookienameddesire and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
