6 Serves
375 Mins
In a saucepan, combine the whole milk and heavy whipping cream, heating gently over medium heat until just simmering.
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Vitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
331 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
516 mg / 1,250 mgPotassium
173 mg / 4,700 mgSodium
282 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
0 g / 28 gSugar
18 g / 50 gSaturated Fat
22 g / 20 gCholesterol
846 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a mixing bowl, whisk the egg yolks with granulated sugar until the mixture is pale and slightly thickened.
Slowly temper the egg yolk mixture by whisking in a small amount of the hot milk, then pour the tempered eggs back into the saucepan with the remaining milk and stir in the chili powder.
Remove from heat and chill the custard base in the refrigerator for 2 hours until completely cold.
Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours to firm up before serving.
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Danish