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.
Featured in: We All Scream for Ice Cream
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
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.
