The Widow Maker

Prep: 20 mins
Cook: 10 mins
The Widow Maker
This ice cream is the result of some customers being gluttons for punishment. It dishes up a curious dichotomy of heat and cold, with the ice cream feeling cold only while you are licking it. Once the ice cream runs out, you will probably need another scoop of something a little more soothing! This may well be our greatest moment, or our biggest blunder… depending on whether or not you would get the seconds.
 

1 dried cascabel chilli

1 dried ancho chilli

1 dried jalapeño chilli

1 dried chipotle chilli

200 ml coconut cream

Grated zest and juice of 2 limes

3g gelatine sheets

75g caster (superfine) sugar

35g dextrose monohydrate

Remove any stems from the chillies. Warm the chillies in a saucepan with the coconut cream and 170 ml of water. Simmer for about 10 minutes, or until the chillies are tender.

Using a stick bender, whiz the chillies into the coconut cream until you have a smooth liquid that is pretty much lump free.

Stir in the lime zest and juice. Soak the gelatine in cold water for 5 minutes, or until soft and pliable.

Remove the gelatine from the water. Squeeze out any excess water, then add the gelatine to the saucepan and stir to dissolve.

Combine the sugar and dextrose, then stir through the coconut cream mixture. Remove from the heat, then strain into a bowl and cool over ice.

Cover and leave to infuse in the fridge overnight to get the most from this evil concoction.

Then churn the mixture in an ice-cream machine, as per the manufacturer’s instructions.

The ice cream will keep in the freezer for up to 4 weeks.

Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Sugar, Spice

Recipe Type
Dessert

Level of Difficulty
Easy

If you’re without an ice-cream machine, or lacking the funds to buy one, grab yourself some zip-lock bags. Pour some ice-cream mixture into one of them and seal it up tightly. Place it in the second bag, along with plenty of ice and about 70 g (21⁄2 oz/1⁄2 cup) of salt. Just to be on the safe side, seal it all up in a third zip-lock bag. Now shake the whole thing (get the kids involved!) and in 10 minutes you’ll have ice cream.
 

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