Description
This cool, creamy, homemade ice cream laced with a bit of heat from skillet-blistered shishito peppers is a great dessert to make for spice enthusiasts.
Ingredients
- 2 ounces shishito peppers
- 3 tablespoons sesame oil
- 1 pinch flaky sea salt
- ¾ cup white sugar
- 2 cups heavy cream
- 1 ½ cups milk
- ½ cup dry milk powder
- 4 large egg yolks
Instructions
- Set a cast iron skillet over high heat.
- Dip peppers in oil to coat
- then set in the hot skillet to blister
- 30 seconds per side.
- Remove from the heat and sprinkle with salt. Remove and discard stems. Blend peppers and sugar in a food processor until thoroughly combined.
- Combine pepper-sugar mixture
- cream
- milk
- and milk powder in a saucepan over low heat. Cook and stir until sugar and milk powder have dissolved
- 3 to 5 minutes.
- Whisk egg yolks in a small bowl. Add to the saucepan and cook
- stirring occasionally until mixture reaches a temperature of 175 degrees F (80 degrees C)
- about 10 minutes.
- Pour ice cream base into a bowl
- cover
- and refrigerate 8 hours to overnight.
- Remove ice cream base from the refrigerator and strain out pepper fragments with a mesh sieve.
- Pour base into an ice cream maker and freeze according to manufacturer’s instructions
- about 20 minutes. Transfer to an airtight container and freeze until firm
- about 4 hours.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 12 hrs 45 mins
Servings: 8