The Lavender House's Chilli Ice-Cream

Poor independent restaurateurs such as myself can't afford luxuries like ice-cream machines. Instead we have strong wrists, large whisks and big bowls.

Contains Dairy, Eggs
Vegetarian

Ingredients
• 6 egg yolks
• 1 small fresh red chilli, seeded and finely chopped
• 1 dessertspoon chilli sauce
• 1 dessertspoon tomato ketchup
• 100g caster sugar
• 1 dessertspoon white wine vinegar
• 3 egg whites
• 100g caster sugar
• 125 ml whipping cream
• 2 tbsp thick natural yoghurt

Instructions
1. Place the egg yolks, sugar and wine vinegar in a large heatproof bowl. Place over a pan of hot water and whisk vigorously until the yolks have cooked, they will whiten and double in volume.
   
   
2. Whisk in the tomato ketchup, chopped fresh chilli and chilli sauce.
   
   
3. In a separate bowl whisk the egg whites with the other 100g of sugar.
   
   
4. Add the vegetable stock and the orange juice. Gently simmer for 30 minutes.
   
   
5. In a third bowl whisk the cream until it leaves a trail with the whisk
   
   
6. Stir in the yoghurt.
   
   
7. Fold the cream into the egg yolk mix, and carefully and gently fold in the egg white.
   
   
8. Cover and freeze overnight.
   
   

Copyright Richard Hughes, The Lavender House, Brundall, Norwich, England.