Put milk and chilli powder in a non stick pan and gently heat to just below boiling. Mix egg yolks and sugar in a bowl and slowly pour milk onto eggs stirring constantly. Return to pan along with 150g of the chocolate and heat gently stirring constantly until the chocolate has melted and the mixture thickens slightly. Put in the fridge to cool. When cool stir in the double cream and pour mixture into ice cream maker to churn. Chop the remaining 50g of chocolate into little pieces and add to the ice cream maker about half way through the process. When done, transfer to a suitable container and store in the freezer. If you do not have an ice cream maker put the mix in a container in the freezer. When it is frozen about an inch from the sides remove from the freezer, beat with a fork and return to the freezer. Repeat this process another couple of times as the ice cream freezes. Move ice cream to the fridge to soften about 30 mins before serving.
A level teaspoon of chilli powder gives a reasonable kick but no lingering burn. If you're a real chilli freak or a bit soft you can adjust the amount of chilli to taste.
Richard Sutton from the United Kingdom for submitting this Chilli Chocolate Ice Cream recipe.
22 October 2008.