Sweet Chili Ice cream

1 liter double cream
350g white chocolate, finely chopped
60g sugar
300ml honey
2 vanilla bean, split and seeds scraped out
2 tbs chili powder
2 egg yolks  

How to cook:

1.    Place the sugar and yolks in a mixing bowl and mix for 1 minute until pale and creamy.

2.    Whisk the cream using an electric whisk until just thickened and stir in the honey and vanilla seeds. Fold this into the yolk and sugar mixture. Freeze in an ice-cream machine for 7–10 minutes or until thickened but still soft. Fold in the white chocolate bits and the chili powder. Freeze in a plastic container for 24 hours.

3.    If you don't have an ice-cream maker, freeze in a plastic tub before adding the chocolate and chili for 1–2 hours or until just beginning to freeze. Remove and whisk with an electric whisk to break up the ice crystals. Fold in the chocolate and chili and freeze until solid.

4.    Allow to sit out of the freezer and soften slightly before serving. Serve with fruit or sprinkled with toasted pecans.

Chili-Ham Cheesecake

1½ tbs butter 
¼ cup fine breadcrumbs, toasted
¼ cup finely grated cheddar cheese
180g thinly sliced ham
750g Cream cheese, room temp.
750g Sharp cheddar, grated
1 cup cottage cheese
¾ cup chopped green onion
4 eggs
4 tbs jalapeno pepper, finely chopped and seeded
2 tbs milk
1 garlic clove, halved  

How to cook:

1.         Preheat oven to 325. Butter 9" springform pan.

2.         Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate.

3.         Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth.

4.        Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling.

5.        Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door open.

6.        Serve it cold.

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