Homemade chocolate chili ice cream plus a delicious cobbler for serving!
1) Combine all ingredients except cream and eggs in a medium saucepan.
2) Whisk this together really well over medium heat until it starts to boil. Then you need to add this mixture to your eggs to make a custard base. Start by adding a little of your warm mixture to your eggs to temper them. This will get your eggs up to temperature. After your eggs are warm, you can add them back to your sauce pan without fear of making scrambled eggs.
3) Then return this to the heat until this thickens a bit – probably 5 minutes on low.
4) Once your custard coats the back of a spoon nicely, strain this custard mixture into your bowl of cream. If you are super confident in your custard abilities then you don’t need to strain it I guess.
5) Then chill that mixture over an ice bath until it is cool.
6) Once the mixture is chilled, churn it according to instructions on your ice cream maker. If you don’t have a maker, pour the mixture into a 13 by 9 baking dish and put it in the ice box. After about 45 minutes, take it out and with a whisk or fork, or electric mixer if you are a wuss, beat it up. Your goal is to break up all of the ice crystals that have formed and make it smooth.
7) If you don’t have an ice cream maker you’ll have to keep repeating this freezing/whisking process every 30 minutes until it turns into, well, ice cream. I made mine the day before I made my cobbler and it keeps great for days.