Howdy readers of The Girl In The Little Red Kitchen! I’m Nancy from Gotta Get Baked. I was lucky to meet Susan over a year ago through our Sunday Supper group. Since then, I’ve really gotten to love and admire not only this fabulous blog but also the incredible woman behind it. Susan consistently leaves me in awe over all the tantalizing things she cooks and bakes. Her voice is authentic, easy-going and witty, qualities I always gravitate to in people. We talk as if we’ve known each other all our lives and I have no doubt that if we lived in the same city, we’d totally be besties, eating and gossiping our way through life.

When Susan asked if I’d guest post while she’s on a cruise with her family, I jumped at the opportunity. She’s with 17 family members, cruising her way to the Bahamas while celebrating her parent’s 50th wedding anniversary. 50 years?! That’s amazing! I’ve only been with the Husband for 12 years (10 of which we spent dating – we got married almost 2 years ago) and it already feels like a lifetime. That’s a huge accomplishment and Susan’s family definitely deserves the vacay. I’m sure they’re all lying around, sipping on cocktails and getting ready for their next buffet meal. Sounds like heaven!

Susan and I also share a love of dogs, although my canine affection is more recent than hers. I love all the photos of Sir Pugsley that she posts on social media. I’m a new doggy parent to my 9 month old Maltese puppy, Abby. It’s been quite the adventure, to say the least. The Husband and I have never had pets prior to Abby so in the beginning, we were totally flying by the seat of our pants. There have been moments of sheer agony (like the first few sleepless nights when she wouldn’t stop barking), moments where I wanted to stab somebody (like when I’d come home after work three days in a row to an apartment covered in poo ‘n pee) but mostly, moments of intense emotion and exhilaration because of how much we love her.

Every night this summer, we’ve been taking Abby down the street to the field behind the high school. Around 7:30 p.m., a crowd of about 10-15 dogs gather and they’ve all become really good friends. It’s freaking adorable watching them run around like a herd of horses, thundering across the field, sniffing each other’s butts in a long line, and marking the same tree.

There’s nothing like coming home to delicious, homemade ice cream after spending an evening in the hot sun with a herd of dogs. For Susan, I’m bringing a chocolate chili ice cream that’s the perfect mix of cool and heat. Best part of all, you don’t need an ice cream maker.

Nancy @ Gotta Get Baked, Adapted from Ice Cream Nation

Chocolate Chili Ice Cream {Guest Post from Gotta Get Baked}

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Ingredients

• 1 1/2 cups cream
• 1 1/2 cups whole milk
• 1 tbsp vanilla
• 2 tbsp honey
• 3 tbsp sugar
• 1 tsp cinnamon
• 2 tsp chile powder (or use 1-2 tsp dried pieces of chile pepper)
• 2 pinches salt
• 7 tbsp cocoa powder
• 100 grams dark chocolate
• 2 tbsp corn starch

Instructions

1. Dissolve the corn starch in 1/4 cup of the cold milk. Set aside.
2. Combine all the other ingredients except for the chocolate in a saucepan. Heat on medium until steaming hot, then add the chocolate in pieces until it melts.
3. After the chocolate has melted, add the corn starch slurry. Simmer the mixture (don't let it boil) for about 2-3 minutes to allow the base to thicken.
4. Remove the saucepan from the heat and cool it down as quickly as possible. I submerged my pan in a bowl of cold water, stirring every minute. Transfer the ice cream base to the fridge for at least a few hours to chill.
5. When the ice cream base is completely cold, pour it through a sieve to get rid of any pieces of chili powder or dried pieces of chile pepper. Pour the base into a freezer safe container and place it in your freezer.
6. In about 30-45 minutes, remove the container and stir the ice cream by hand with either a whisk or a fork until it's evenly mixed. You may have to scrape the frozen ice cream off the edge of the container and incorporate it into the rest of the base.
7. Repeat the mixing every 30 minutes another 3 to 4 times for the smoothest ice cream. Leave in the freezer for at least 12 hours until completely frozen. Remove from the freezer 15 minutes before serving to soften it.

Recipe Type: Ice Cream, Dessert

Notes

Recipe adapted from Ice Cream Nation

6.6.16

https://girlinthelittleredkitchen.com/2013/08/chocolate-chili-ice-cream-guest-post-from-gotta-get-baked/

Susan Palmer - Girl In The Little Red Kitchen

I was so happy with the way this ice cream turned out. Make sure you use good quality cocoa powder and dark chocolate for the best flavour. It was super rich and creamy, with a wonderfully dark, intense chocolate taste followed by the slight burn from the chili powder. I didn’t strain my ice cream base so it was a bit grainy from the chili powder, but I didn’t mind. I ate the entire container by myself (no surprise there – I’m a freaking pig). Thank you to Susan for inviting me over!