Red Chili & Caramel Ice Cream

Ingredients

Red Chili Ice Cream Base

• 2 C Heavy Cream
• 1 C Whole Milk
• 2/3 C Sugar
• 1/8 tsp Sea Salt
• 6 Large Egg Yolks
• 4 Ancho Chiles seeds removed
• 1 tsp ground toasted Cumin
• 1 finely minced sweet onion caramelized until fully browned.

Caramel

• 1 C Sugar
• ¼ c water
• 1/3 c Heavy Cream
• 4 TBSP Butter

Steps:

1. In a small pot bring heavy cream, milk, sugar, salt, Ancho chilies and cumin to a simmer over low heat and cook for 5-7 minutes.
2. Allow to steep for 12-15 minutes off the heat, puree slowly with a hand blender so you don’t make any foam.
3. Once pureed put back on a medium low burner and bring back to a simmer.
4. In a separate bowl whisk egg yolks, add about 1/3 of the cream mixture to the egg yolks to temper.
5. Add yolk mixture back to pot with remaining cream mixture and cook over medium low until it reaches 170* F and can coat the back of a spoon.
6. Strain thru a mesh sieve into a bowl and cool to room temperature. Once room temp add minced onion, cover and chill overnight.

To make caramel

1. Medium saucepan over medium heat add sugar and water, bring to a simmer stirring to dissolve the sugar, cook for about 5 minutes.
2. Increase heat to medium high and cook until deep golden brown, about 4-5 minutes longer and reaches a temp of 350* on a candy thermometer.
3. Remove from heat and stir in cream and butter
4. Allow to cool for a couple of minutes and transfer to a cool container.  Chill and reserve for swirling into churned ice cream base.

To make the Ice Cream

1. Set up your ice cream maker to churn cream base and mix following your makers instructions.
2. Place churned mix into a freezer safe container, swirl in cold caramel mix and freeze for 4 hours minimum.