Satisfy your cravings with homemade habanero ice cream. This recipe will show you how to make the perfect balance of heat and sweetness.
Satisfy your cravings with homemade habanero ice cream. This recipe has the perfect balance of heat and sweetness. When a recipe is “secret,” it’s time to experiment at home.
If spicy is not your thing, try the sweet homemade Strawberry Ice Cream with Honeycomb Candy recipe.
In a large mixing bowl, combine the sugar, egg yolks, and salt; set aside. Combine the heavy cream, milk, vanilla, and habanero pepper in a large saucepan. Place the pan over medium heat and bring to a simmer, then remove from heat.
Whisk the egg yolk mixture until blended. While whisking vigorously, gradually add a ladleful of the hot milk mixture. Whisk the egg mixture back into the saucepan containing the milk mixture. Return the pan to low heat and stir constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon, about 5 minutes. Transfer to a heatproof bowl, and set in an ice water bath until cool, about 10 minutes. Pour through a fine mesh strainer into a container. Cover and refrigerate for at least 4 hours or overnight.
Freeze in an ice cream maker according to the manufacturer’s instructions. Serve immediately for slightly soft ice cream, or scrape into a covered container and freeze until solid.
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