Here's a newsflash: ice cream is hard to photograph. It melts. (Cloudberry Quark - bringing you the very latest in physics. Since, um, February.) Also our ice cream scoop is not made for scooping, I think.
One of the problems with having a food blog, I've discovered, is that I rarely repeat fabulous recipes after I've blogged about them. Because what would I have to blog about then? It really takes some begging to make me repeat things, and even then, unless I'm strictly supervised, I tend to... tinker.
This is more or less a repeat of the incredibly lemony ice cream from last month - the proportions are 4 yolks, 120 g sugar, 200 ml whipping cream, 100 ml light cream, 100 ml milk (or just 400 ml liquids to make it simple), zest and juice of two lemons and one fairly mild chili pepper. (It could have been zingier, is what I'm saying.) Throw in the chili with the lemon zest. The sauce is from Nigella's Forever Summer and is very simple: simmer 250 ml water and 250 g of caster sugar until it thickens (without stirring), dump in one finely chopped chili (again, not a mild chili necessarily), wait until it cools a bit, then stir and store in the fridge.