Chilli Chocolate Ice Cream

Made with Lindt’s delicious Chilli Chocolate. This is very easy, takes no time at all and will wow your friends and family.

It is also sinfully delicious!!

Chilli Chocolate

can condensed milk

Vanilla Bean Paste

½ pint Double cream, lightly whisked

In a basin over a saucepan of simmering water [make sure the bowl does not touch the water]  melt 4 oz chilli chocolate [about 125 gr] along with a tin of Condensed milk, 397 gr size. It will take about 10 mins for the chocolate to melt, stirring to combine a few times. Add a teaspoon of Vanilla Bean Paste [well worth it, rather than essence].

Remove from the heat, adding 5 tablespoons of cold water. Stir again, then chill until completely cold.  Transfer to a plastic bowl then whisk in the lightly whisked Double Cream. Freeze until just before freezing point. Take it out of the freezer and whisk again until really thick and creamy, then transfer it to a plastic container with a lid. Freeze until set. Enjoy! So thick, creamy and smooth with the best flavour imaginable.

How decadent is that??

Keep stored in the lidded plastic container and allow to soften in the fridge for half an hour before using.