chilli and lime spice cream

~600ml Double Cream (extra thick)
~600ml Jersey milk
2 green dorset naga chillies (a _lot_ of heat!)
2 limes
100g sugar
4 egg yolks
1 tsp arrowroot
1 vanilla pod

finely chop chilli and infuse with milk for 2 days
juice and zest the limes, add to eggs, sugar and arrowroot: blitz until blended
Heat the chilli milk with a vanilla pod until nearly boiling.
Add to eggs over a double boiler until it thickens.
Allow to cool, then refridgerate and add the cream.
Turn it into ice cream using an ice cream machine or by hand.

A right arse-burner.