Ingredients
300ml/10fl oz milk
1-2 small dried chillies
1 large cinnamon stick
4 large egg yolks
50g/1¾ oz caster sugar
100g/3½ oz white chocolate, finely chopped
300ml/10fl oz double cream
1 habanero chilli, very finely chopped (optional)

Method
1. Heat the milk with the dried chillies and cinnamon until almost boiling.
2. Remove from the heat, cover and leave for at least 20 minutes.
3. Whisk the egg yolks and sugar together until thick and pale.
4. Remove the seasonings from the milk, then reheat it until almost boiling.
5. Add the chopped chocolate to the milk, and stir until it has melted completely.
6. Pour the chocolate milk onto the eggs, stirring all the time with a wooden spoon.
7. Heat the mixture gently over a pan of hot (but not boiling water) for 3-4 minutes, until slightly thickened.
8. Do not heat this mixture over direct heat or the chocolate may cause it to burn.
9. Leave custard until cold, the mixture will cool quicker if transferred to a clean bowl, then chill thoroughly for at least one hour.
10. Lightly whip the cream until thick and floppy, then fold it into the chilled custard just before churning.
11. Spoon or scrape the mixture into the ice cream machine, and freeze-churn until ready to serve.
12. Add the chopped habanero, if desired, to the ice cream just before churning is complete.
13. The ice cream can be hardened and stored in the freezer for about two months, but allow it to soften before serving