SHISHITO PEPPER ICE CREAM

Shishito Pepper Ice Cream image

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.

Provided by Dave

Time 12h45m

Yield 8

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 27.4 g, Cholesterol 189.1 mg, Fat 30.3 g, Fiber 0.1 g, Protein 6.9 g, SaturatedFat 15.8 g, Sodium 126 mg, Sugar 25.2 g