Spicy Chocolate-Habanero Ice Cream
This chocolate ice cream is not as innocent as it looks.
Ingredients
- 2 cups (475mL) heavy whipping cream
- 1 cup (235mL) whole milk
- ⅔ cup (90g) sugar
- 1 pinch kosher salt
- 2-3 whole habanero peppers
- 1 medium cinnamon stick
- 5 large egg yolks
- ½ teaspoon almond extract
- 8 ounces (225g) chopped bittersweet chocolate
Step by Step Instructions
Step 1
- In a heavy saucepan, whisk the cream, milk, sugar, and salt together until combined. Begin to heat over medium-low heat.
Step 2
- Use gloves while handling habaneros. With a sharp knife, cut a slit into the bottom of the habaneros (your goal is to help release the oils and flavors of the habanero into the base without allowing the seeds to escape). Add the habaneros and cinnamon stick to the cream mixture and allow to simmer very gently for 15 minutes. Using a slotted spoon, remove and discard the habaneros and cinnamon stick. Remove from heat.
Step 3
- Add the yolks to a medium bowl. Take a whisk in one hand, and a ladle in the other. Temper the mixture by whisking the egg yolks while pouring in a ladleful of warm ice cream base. Whisk in a second ladleful, then whisk the tempered yolks back into the saucepan. Heat over low heat until thickened—a candy thermometer will register 170°F (77°C) and the mixture will coat the back of a spoon.
Step 4
- Whisk in the almond extract and chocolate until the mixture is smooth. Chill in the refrigerator for several hours or overnight, then freeze in an ice cream maker according to manufacturer’s instructions.
