• 600 ml double cream, 3 red chillies
  Slice the chillies and add with the cream to a saucepan, include the chilli seeds.
• Warm the cream until just below boiling point then leave to infuse for 30 minutes.
• 1/4 tsp chilli powder
  Strain the chillies and seeds from the cream, add the chilli powder and reheat the cream.
• 4 large egg yolks, 100 g caster sugar
  Mix the egg yolks and sugar in a bowl and slowly pour the cream onto the eggs stirring all the time.
• 200 g dark chocolate
  Return the egg mixture to the saucepan along with 150g of the dark chocolate broken up into small pieces, heat gently stirring until the mixture thickens slightly.  Remove from the heat and let it cool in the fridge.
• 200 g dark chocolate
  Chop the rest of the chocolate and stir this into the mixture once it is cool.

With an Ice Cream Machine

• Pour the cooled mixture into the ice cream machine and follow the instructions for your machine.
• Once the ice cream is thick remove it from the machine and serve or put it into a container and store it in the freezer until you wish to use it.

Without an Ice Cream Machine

• if you don't have an ice cream machine then you can freeze the ice cream it in a shallow container.
• Freeze for 40 minutes then remove from the freezer and beat the mixture to break up the ice crystals. Do this every 30 minutes until the ice cream is thick and smooth.
• Remove the ice cream from the freezer 30 minutes before serving.