Habanero "Hot Chocolate" Coconut Ice Cream

Ingredients:

FOR THE ICE CREAM

• 25 Oz. Coconut Milk
• 1 C. Chocolate Chips
• 25 Oz. Organic Soy Milk
• 1 C. Sugar
• 1/2 Tsp. Xanthan Gum
• 1/2 Tbsp. Cocoa Powder
• Pinch of Salt
• Pinch Of Cayenne Pepper
• Cinnamon Almond Brittle, To Taste
• 1 1/4 C. Habanero Hot Sauce

FOR THE BRITTLE

• 1/2 C. Almonds, Chopped
• 1/2 C. Sugar
• 4 Tbsp. Corn Syrup
• 1/2 Tsp. Cinnamon
• 1 Tsp. Vanilla Extract
• 1/2 Tsp. Salt
• 1 1/2 Tsp. Baking Soda

Instructions:

FOR THE ICE CREAM

1. In a saucepan, combine coconut milk, sugar. Whisk to combine. Heat over medium heat for 5 minutes, or until the sides of the pan are hot (approx. 170˚F). Add cocoa powder and chocolate chips and whisk until melted.
   
   
2. Whisk in xanthan. Stir in soy milk, Yellowbird Habanero sauce and cayenne. Heat for 3–5 minutes, or until the sides of the pan are hot. Transfer to a clean bowl. Cover the bowl tightly and put it into the fridge until well chilled, at least an hour.
   
   
3. Spin in the ice cream machine and freeze according to the manufacturer's instructions.
   
   
4. In the last few minutes of freezing, stir in broken pieces of cinnamon almond brittle.

FOR THE BRITTLE

1. Preheat the oven to 200°. Line 2 baking sheets with parchment paper.
   
   
2. In a large saucepan, combine sugar and corn syrup. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in almonds, cinnamon, and salt; cook until thermometer reads 300° (hard-crack stage), stirring frequently and brushing sides of pan as needed.
   
   
3. Remove from heat; stir in baking soda and vanilla. Immediately pour onto prepared pans, spreading to 1/4-in. thickness.
   
   
4. Allow to cool completely. Once cooled, break into desired pieces.