Makes 4 servings
300ml milk
1 large cinnamon stick
4 egg yolks
50g caster sugar
100g white chocolate, finely chopped
300ml double cream
1 serenade red chilli
Heat the milk with the cinnamon until almost boiling. Remove from the heat, cover and leave for at least 20 minutes. Whisk the egg yolks and sugar together until thick and pale. Remove the seasonings from the milk then reheat until almost boiling. Add the chopped chocolate and stir until it has melted completely. Pour the chocolate milk onto the eggs, stirring all the time. Heat the mixture gently for 3-4 minutes, until it has thickened slightly. Leave the custard to cool then chill for at least one hour. Lightly whip the cream until thick and floppy, then fold it into the chilled custard just before churning. Spoon the mixture into the ice cream machine and freeze-churn until ready to serve. Add the chopped chilli just before churning is complete.