Reprinted from Poptails by Laura Fyfe. Copyright © 2013. Published by Spruce. Photos by Lis Parsons.
|2 cups milk||1/2 cup rum|
|1 cup heavy cream||2 egg yolks|
|1 chili pepper, chopped||1/4 cup superfine sugar|
|1 cup chopped chocolate|
Place the milk, cream, and chili in a small saucepan and bring to a boil. Remove from the heat and let sit for 5 minutes.
Place the chocolate in a heatproof bowl, pour the milk mixture over it, and stir until it has melted. Stir in the rum.
Whisk the egg yolks and sugar in a bowl and gradually pour over the chocolate mixture. Keep whisking until well combined. Cover the surface with plastic wrap and let cool completely.
Place in an ice cream machine and churn according to the manufacturer’s directions.
Pack eight popsicle molds with the ice cream. Insert the sticks and freeze until solid, about 4 hours.
If the idea of chili in ice cream scares you, you can simply leave it out and make a chocolate rum popsicle.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf