how to prepare any night of the weekWhite chocolate & chilli ice-cream with tropical fruit

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White chocolate & chilli ice-cream with tropical fruit. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White chocolate & chilli ice-cream with tropical fruit is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White chocolate & chilli ice-cream with tropical fruit is something that I’ve loved my entire life.

Table of Contents


  • 300ml thin cream
  • 1 cinnamon stick
  • 4 egg yolks
  • 85g caster sugar
  • 100g white chocolate, finely chopped
  • 2 small red chillies, seeds removed
  • 2 small green chillies, seeds removed
  • 1 small yellow chilli, seeds removed
  • 300ml thick cream
  • 1/4 cup (60ml) Malibu*
  • Fresh tropical fruit, to serve


  • Step 1
    Heat the thin cream and cinnamon stick in a saucepan to scalding point. Set aside to infuse for 30 minutes. Beat the egg yolks and 50g sugar until pale, then add the chocolate. Remove the cinnamon stick from cream and discard. Reheat the cream until hot, then stir into the chocolate mixture until the chocolate melts. Return to pan and cook, stirring, over low heat until slightly thickened. Don’t boil. Cool, then refrigerate until cold.
  • Step 2
    Finely chop a green and a red chilli. Whip the cream, then fold into chocolate mixture with the Malibu and chopped chillies. Pour the mixture into a shallow contained and freeze until frozen at edges. Remove from the freezer, beat with an electric beater, pour back into container and re-freeze. Repeat 2 or 3 times. (Alternatively use an ice-cream machine following manufacturer’s directions.)
  • Step 3
    Cut the remaining chillies into very thin strips. Place the remaining sugar in a pan with 1/2 cup water and stir over low heat until the sugar dissolves. Add the strips of chilli, cook for 5 minutes or until the chilli is sticky and caramelised, then cool. Garnish the ice-cream with the chilli and serve with fresh tropical fruit.

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