1 Habanero
8 oz white chocolate, finely chopped
1 cup whole milk
2/3 cup sugar
pinch of salt
5 large egg yolks
2 cups heavy cream

Put the chopped white chocolate in a large bowl.

Seed and very finely chop the habanero. Add 1/2 the chopped pepper to a medium saucepan with the sugar, salt, and the milk. Stir constantly until sugar is dissolved and the mixture is warmed. Let sit for 20 minutes to infuse the milk.

In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly. Pour the warmed egg yolks back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-proof spatula until the custard thickens enough to coat the spatula. Pour the custard into the strainer set over the bowl of white chocolate, and stir until the chocolate is completely melted and the mixture is smooth. Add the remaining chopped pepper and heavy cream, and stir until mixed. Set the bowl over an ice bath and stir until cool.

Chill the mixture thoroughly in the fridge, then freeze in your ice cream maker according to the manufacturer’s instructions.

Yields ~ 1 Liter

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