3 dl milk
1 large or two small red chilies, split and deseeded
2 cinnamon sticks
4 large egg yolks
50 g sugar
150 g white chocolate, chopped
3 dl whipping cream
Heat the milk with the cinnamon and chili until almost boiling and leave for at least 20 minutes.
In a bowl which can later be placed over a pan of simmering water, whisk sugar and egg yolks until pale and frothy.
Strain the milk and reheat it.
Add the chopped chocolate to the milk. When the chocolate is completely melted, pour it onto the eggs, stirring all the time.
Heat the mixture over a pan of simmering (not boiling) water for some minutes until it starts to thicken slightly. Chill.
Whip the cream and fold it into the chilled custard. Churn in an ice cream maker.
For a bit more bite, finely chop the chili, or part of it, and add to the ice cream just before churning is complete.