2 egg yolks
1 litre double cream
1 vanilla bean, split and seeds scraped out
300g white chocolate, finely chopped
1 tbsp chilli powder
1. Place the sugar and yolks in a mixing bowl and mix for 1 minute until pale and creamy.
2. Whisk the cream using an electric whisk until just thickened and stir in the honey and vanilla seeds. Fold this into the yolk and sugar mixture. Freeze in an ice-cream machine for 7–10 minutes or until thickened but still soft. Fold in the white chocolate bits and the chilli powder. Freeze in a plastic container for 24 hours.
3. If you don’t have an ice-cream maker, freeze in a plastic tub before adding the chocolate and chilli for 1–2 hours or until just beginning to freeze. Remove and whisk with an electric whisk to break up the ice crystals. Fold in the chocolate and chilli and freeze until solid.
4. Allow to sit out of the freezer and soften slightly before serving. Serve with fruit or sprinkled with toasted pecans.