Best Fire And Ice Cream Recipes

Fire and Ice Cream image

Provided by Food Network

Time 2h10m

Yield 1 quart

Number Of Ingredients 6

2 cups whipping cream
2 cups half-and-half
1 cup sugar
1/4 teaspoon kosher salt
1 1/2 teaspoons vanilla extract
1/4 teaspoon cinnamon oil or cinnamon extract

Steps:

Whisk the cream, half-and-half, sugar and salt in a bowl until the sugar dissolves. Stir in the vanilla extract and cinnamon oil. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours.

Fire-and-Ice Cream Cheese Spread image

Provided by Millereg

Categories Spreads

Time 55m

Yield 1 cup

Number Of Ingredients 5

1/4 cup cream cheese
1/4 cup light sour cream
1/4 cup apricot jam
1/4 teaspoon crushed red pepper flakes
2 tablespoons finely chopped red bell peppers

Steps:

In a small mixing bowl, beat cream cheese and sour cream with an electric mixer until well blended.
Spoon mixture into a small bowl lined with plastic wrap or a 6-ounce ramekin.
Press mixture slightly to get rid of any air pockets; smooth evenly with rubber scraper.
Refrigerate for at least 30 minutes to firm slightly.
Meanwhile, in a small saucepan, heat fruit spread and red pepper flakes over medium heat until spread just begins to melt, about 3 minutes, stirring occasionally.
Remove from heat and stir in bell pepper.
Let cool to room temperature.
To serve, if using bowl, invert mixture onto a serving plate, remove plastic wrap, and spoon apricot mixture on top.
If using ramekin, top cream cheese mixture with apricot mixture.

Fire and Ice Ice Cream image

Provided by drhousespcatcher

Time 4h

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup milk
1 medium cinnamon stick
1 orange rind, strip seen note
4 whole cloves
2 teaspoons vanilla extract
14 ounces sweetened condensed milk
1 1/2 teaspoons Tabasco sauce
2 cups heavy cream, whipped
cinnamon stick, for garnish
orange rind twists, for garnish

Steps:

Use a small orange.
In small saucepan over medium heat, heat milk, cinnamon stick, orange peel and cloves to boiling. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Set aside to cool to room temperature. Strain mixture.
In large bowl combine milk mixure, vanilla extract, sweetened condensed milk and Tabasco pepper sauce. Gently fold in whipped cream. Cover and freeze until firm, stirring once.
To serve, scoop ice cream into glasses or dessert dishes. Garnish with cinnamon sticks and orange peel twists, if desired.
Recipe Source:.
TABASCO PEPPERFEST COOKBOOK.

FIRE AND ICE CREAM image

Yield 6 servings

Number Of Ingredients 9

1/2 cup milk
1 (2-inch) cinnamon stick
1 strip orange peel (from 1 small orange)
4 whole cloves
2 teaspoons vanilla extract
1 (14-ounce) can sweetened condensed milk
1 1/2 teaspoons Original TABASCO® brand Pepper Sauce
2 cups heavy cream, whipped
Cinnamon sticks and orange peel twists for garnish (optional)

Steps:

Combine milk, cinnamon stick, orange peel and cloves in a small saucepan over medium heat and bring to a boil. Reduce heat to low, cover, and simmer 5 minutes to blend flavors. Set aside to cool to room temperature; strain. Combine milk mixture, vanilla, condensed milk and TABASCO® Sauce in a large bowl and mix well; gently fold in whipped cream. Cover and freeze until firm, stirring once.