El Diablo

Reprinted from Poptails by Laura Fyfe. Copyright © 2013. Published by Spruce. Photos by Lis Parsons.

El Diablo

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    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


    Prep: 20 min Total:
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    • 1

      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.

    • 2

      Place the chocolate in a heatproof bowl, pour the milk mixture over it, and stir until it has melted. Stir in the rum.

    • 3

      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.

    • 4

      Place in an ice cream machine and churn according to the manufacturer’s directions.

    • 5

      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.

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