John Myers
Ingredients for 1 servings:
- 100 g cocoa powder, pure
- 125 g sugar
- 200 ml milk
- 2 tbsp rum or liqueur
- 1 pinch(s) cinnamon powder
- ½ tsp chili powder
- 400 g whipped cream
Instructions
Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes
Chocolatey, creamy, spicy – tastes good even in winter
Mix the cocoa, sugar, and milk well and heat until the sugar dissolves, then let it cool slightly and stir in the rum, cinnamon, and chili. Whip the cream until stiff, carefully mix it with the chocolate, and freeze everything in the freezer. The airy cream and the alcohol make the ice cream quite smooth even without stirring. The listed ingredients make about 1 liter of ice cream. Tip: The amount of chili depends, of course, on the spiciness of the chili and your personal taste. I use a very hot chili variety (Bhut Jolokia), and therefore only need a very small amount. For normal-hot chili, I would recommend using at least 1/2 teaspoon, because the fat in the whipped cream reduces the spiciness of the chili.
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