cayenne and honey ice cream

directions

1. Set aside the cream in a large metal bowl. Set that bowl over another bowl filled with ice.

   500ml heavy cream

2. Roughly chop the cayenne peppers. Add the peppers, milk, and honey to a medium sauce pot and set over med-low heat. Let this cook for 10 minutes to allow the peppers to steep in the milk. Stir occasionally and be careful not to let the milk boil, it should barely get to a simmer.

   340g honey, 500ml whole milk, 60g cayenne pepper

3. In a heat proof bowl whisk together the egg yolks. Carefully stream in the hot milk from the stove into the egg yolks while constantly whisking. Make sure you are slowly pouring in the milk or simply add in batches, about 1 ladle at a time. This will prevent the egg yolk from cooking and scrambling. After you have added in about half of the hot milk mixture into the eggs yolks, pour the eggs yolks into the sauce pot with the milk and return to the stove top. Cook over med-low heat, stirring constantly, for 2 - 5 minutes or until the custard can coat the back of a spoon and running your finger across the spoon leaves a distinct line.

   6 egg yolks

4. As soon as the custard is ready remove from the heat and pour into the chilled cream using a fine mesh strainer to catch the solid ingredients, whisking constantly. Add the vanilla and salt while continuing to whisk. Keep whisking for a few more minutes to bring the hot custard to room temperature.

   4t vanilla extract, pinch of salt
5. Once cooled to room temperature, cover the bowl with plastic wrap making sure the wrap makes contact with the custard. This is to prevent a film from forming during the chilling process. Transfer to the fridge and chill for at least 4 hours or overnight.
6. Prepare your ice cream maker according to the manufacturer's instructions. Add the custard to the ice cream maker and churn until a soft serve consistency is reached, 20 - 40 minutes. Transfer to your desired container and freeze for 12 hours.