Place the water, cream sugar and chillies in a saucepan over low heat and stir. When the sugar has disolved, add the cocoa powder and allow to simmer for about 15 minutes. Cool and strain through a wire mesh sieve to remove the chilli bits. Place the mixture in a metal container and freeze, taking it out every hour or so to beat, until the ice cream is smooth and scoopable. Alternatively, pour the cooled mixture into an ice cream maker and follow the manufacturer's directions.
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 6|
|Calories from Fat: 226 (25%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||33 %|
|Saturated Fat 15.5g||77 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 81.5mg||25 %|
|Sodium 400.9mg||14 %|
|Potassium 626.7mg||16 %|
|Total Carbohydrate 165.5g||49 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 162.5g|
|Protein 6.5g||9 %|
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Calories per serving: 895
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