Habanero Ice Cream Recipe
Denise Landis is the founder & CEO of The Cook's Cook.
This recipe is featured in We All Scream for Ice Cream
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.
- Prep Time: 25 minutes, plus 4 hours or overnight refrigeration, and freezing time
- Servings Yield: 1 liter (1 generous quart)
Ingredients
- 198 grams (1 cup) granulated sugar
- 6 large egg yolks
- Pinch of salt
- 473 ml (2 cups) heavy cream
- 355 ml (1-1/2 cups) whole milk
- 1 teaspoon vanilla paste or half a vanilla bean, scraped
- Half a red or green habanero pepper (with seeds)
Preparation
1. 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.
2. 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.
3. 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.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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