g/2 oz caster sugar
g/5'/2 oz plain chocolate, finely chopped
ml/18 fl oz milk
dried red chilli, such as ancho
ml/18 fl oz double cream
g/5½ oz plain, milk or white chocolate chips
Place the egg, egg yolk and sugar in a heatproof bowl set over a saucepan of simmering water. Beat until light and fluffy. Place the chopped chocolate, milk, chilli and vanilla bean in a separate saucepan and heat gently until the chocolate has dissolved and the milk is almost boiling. Pour onto the egg mixture, discarding the chilli and vanilla bean, and beat well. Let cool. Lightly whip the cream in a separate bowl. Fold into the cold mixture with the chocolate chips. Transfer to an ice cream machine and process for 15 minutes, or according to the manufacturer's instructions. Alternatively, transfer to a freezer-proof container and freeze for 1 hour, or until partially frozen. Remove from the freezer, transfer to a bowl and beat to break down the ice crystals. Freeze again for 30 minutes, then beat again. Freeze once more until firm. Transfer the ice cream to the refrigerator 15 minutes before serving. Serve in scoops.