Creamy Pineapple Habanero Ice Cream
This rich, creamy ice cream recipe was created to finish off a good Southwestern meal. It is sweet, cool treat that has a wonderful afterburn. If the burn is too much for you, use less peppers. This ice cream is also good substituting jalapeno peppers or serrano peppers for the habanero peppers and it's also very good substituting mangos or papayas for the pineapple.
- 1 cup whole milk
- 6 Habanero Peppers
- 2 cups pineapple chunks
- 1 Large lime
- 3 cups Heavy Cream or half and half won't be as rich and creamy
- 1 cup sugar
Level of difficulty Average
Cost Average budget
Remove seeds and veins from habanero peppers, chop very fine. Heat milk and half of the chopped peppers in a small pan on medium for 8 to 10 minutes. Remove from heat and let cool. Set the remaining half of peppers aside.
Skin the pineapple if fresh and cut in 1 inch cubes (or drain canned pineapple). Put in food processor with juice and grated rind of lime. Pulse til smooth.
Combine cream, sugar and pineapple puree, mix until smooth. Add pepper infused milk and remaining peppers, pulse til completely combined and barely chunky. Put in a bowl, cover and chill til very cold.
Once cold, add to ice-cream maker and follow manufactuer's instructions to freeze. Serve immediately, or freeze a couple of hours for firmer ice cream.
If using fresh pineapple, you may have to add more sugar. Taste mixture after all is mixed up and add sugar if necessary. (Canned pineapple is usually plenty sweet).
If I use canned pineapple, I like to take the drained liquid, heat on medium, sweeten slightly, add some cherry or cream cherry liqueur, thicken with a bit of cornstarch, and serve hot or cold over ice cream. With fresh pineapple, I just pour a little thickened cherry liqueur over it.
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