|Habanero Ice Cream|
Lightly toast nuts in a skillet or oven and set aside. In a small skillet, heat the oil and sautee chopped chiles and set aside. In a double boiler, heat the half and half adding 3/4 cup of sugar and stirring until sugar is dissolved. Don't let the mixture boil. Add egg yolks and continue stirring until mixture is thick enough to coat the back of a spoon or tines of a whisk. Add extracts, stir until blended then remove from heat.
In a small saucepan, melt the butter and add the remaining sugar, stirring until sugar begins to bubble. Add the nuts and chiles and stir until the nuts and chiles are well coated. Remove from heat and let cool. Combine the nuts and chiles with the half and half mixture, stir and let cool in fridge. After the mixture is cool, get out your ice cream freezer, dump the mixture in and proceed according to the directions for your unit.
You do not have to use Habaneros, by the way; after all they are among the hottest in the world. A milder chile is the jalapeno. Out here in Arizona, we make sweet preserves out of those. They can be hot, but not nearly as hot as the Habanero. Give it a try.
From: Rick Felix
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603