Chilli Chocolate Ice Cream

Instructions

1. 1

   Melt the dark chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.

   Tip: Use a spatula to scrape the sides of the bowl.

2. 2

   In a blender or food processor, combine the sugar, vanilla extract, and salt. Blend until the sugar is fully dissolved.

   Tip: Scrape down the sides of the blender as needed.

3. 3

   In a separate bowl, whisk together the heavy cream, whole milk, and baking soda until stiff peaks form.

   Tip: Don't overmix, or the cream will become too stiff.

4. 4

   In a separate saucepan, heat the coconut oil over medium heat until melted.

   Tip: Be careful not to burn the oil.

5. 5

   Add the melted coconut oil to the cream mixture and whisk until combined.

   Tip: This will help to create a smooth, creamy texture.

6. 6

   Add the sugar mixture to the cream mixture and whisk until combined.

   Tip: Make sure to scrape down the sides of the bowl.

7. 7

   Add the melted chocolate to the mixture and whisk until fully incorporated.

   Tip: This is where the magic happens!

8. 8

   Add the chilli powder and ground cinnamon to the mixture and whisk until combined.

   Tip: Start with a small amount and adjust to taste.

9. 9

   Fold in the melted dark chocolate and chilli bean mixture until fully incorporated.

   Tip: This will create a beautiful marbled effect.

10. 10

    Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

    Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and blend it in a food processor once it's frozen solid.

11. 11

    Once the ice cream is almost fully churned, add the unsalted butter and blend until fully incorporated.

    Tip: This will give the ice cream a smooth, creamy texture.

12. 12

    Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

    Tip: Enjoy!