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🍽️ Creamy Camembert Ice Cream with Chili and Cinnamon

516 kcal · 30 min · 4 servings

Ingredients

• 2 Camembert (à 200 g)
• 0.5 tsp freshly grated nutmeg
• 1 cinnamon stick
• 400 ml whipping cream
• salt
• pepper (from the mill)
• 0.5 small red chili pepper (washed and deseeded)
• cinnamon powder

Instructions

1. 1. Pour about one-third of the cream into a saucepan.
2. 2. Add the cinnamon stick and the chili pepper to the cream.
3. 3. Bring the mixture to a boil on the stove.
4. 4. Remove the pan from the heat.
5. 5. Let the cream cool down completely.
6. 6. Cut the Camembert cheese into small cubes.
7. 7. Strain the cooled cream directly over the cheese using a sieve.
8. 8. Puree the entire mixture with a hand blender until smooth.
9. 9. Whip the remaining cream until stiff.
10. 10. Gently fold the whipped cream into the Camembert cream.
11. 11. Season the mixture with grated nutmeg, salt, and pepper.
12. 12. Choose your freezing method: Use an ice cream maker or place the bowl in the refrigerator for 3 to 4 hours.
13. 13. If freezing in the fridge, stir the mixture vigorously every 30 minutes to prevent ice crystals from forming.
14. 14. Use an ice cream scoop to form balls from the mixture.
15. 15. Place the ice balls into glass bowls.
16. 16. Sprinkle the ice cream with cinnamon powder.
17. 17. Serve the ice cream garnished with fresh chili peppers.

Nutrition per serving

• kcal: 516
• Protein: 18 g · Fett/Fat: 48 g · Carbs: 3 g