Honey, Peanut Butter, and Chili Pepper Ice Cream Without an Ice Cream Maker

Ingredients:

• 1/3 cup creamy peanut butter
• 3 tbsp hot honey + extra for drizzling (see Note)
• 400 g of condensed milk with sugar
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp cayenne pepper
• A pinch of fine salt
• 1 cup cold heavy cream
• 4 pcs. peanut butter cookies, crushed into large pieces
• 1 tbsp crushed peanut nougat
• Special equipment: Metal bread pan measuring 22 x 12 x 7 cm.

Preparation:

1. Place the metal mold in the refrigerator to chill. In a small bowl, mix the peanut butter and honey until smooth.
2. In a large bowl, combine condensed milk, paprika, cayenne pepper and salt.
3. In a large bowl with a mixer, beat the cream on medium-high speed until stiff peaks form, about 2 minutes. Using a rubber spatula, fold about 1/2 cup of the whipped cream into the condensed milk mixture, then fold this lightened mixture into the remaining whipped cream.
4. Pour two-thirds of the condensed milk and cream mixture into a chilled metal mold and spoon the peanut butter mixture over the entire surface. Sprinkle with crushed cookies and top with the remaining condensed milk and cream mixture. Cover with plastic wrap and freeze until firm, at least 3 hours or overnight. Serve topped with crushed nutmeg and drizzled with hot honey.
   
   

   Note

   
   Hot honey is honey infused with chili peppers. You can find it online or in some specialty stores, or you can make it yourself.