Chocolate Chili Ice Cream Pops

Yield: 63 Servings

Chocolate Ice Cream

Milk		22.2oz (630g)
Nonfat Milk Powder		0.9oz (25g)
Granulated Sugar		1.8oz (50g)
Pastry Ideale Inverted Sugar (505093)		1.8oz (50g)
Pastry Ideale Ice Cream Stabilizer (204219)		0.1oz (4g)
Des Alpes 63% Garnet Dark Couverture Coins (500563)		7oz (200g)

In a pot heat all ingredients except couverture to 185ºF /85ºC. Add couverture and heat to 189ºF/ 87ºC. Remove from heat and burr mix together. Allow to cool for 12 hours and then spin.

Chili Glaze

Des Alpes 63% Garnet Dark Couverture Coins (500563)		7oz (200g)
Grapeseed Oil		7oz (200g)
Chili Oil		1-2 Drops

Melt the couverture and stir in the grapeseed oil.  Add one drop of chili oil for mild heat and two drops for medium heat.

Assembly

Silikomart Mini Ice Cream Sticks (591055)		As needed
Pepper Blend		As needed

Pipe Chocolate Ice Cream in to the Silikomart Mini Ice Cream Molds (591054). Freeze or Blast Freeze, unmold popsicles and dip into Chile Glaze, then sprinkle a bit of the pepper on top and serve.