Indeed, I've had Brother HobbyFarmer's peach hab ice cream so this method makes for a wicked treat. Peach hab ice cream, Hendrix, and Chiles....... Don --- Hobby Farmer <hobbyfarmer@t-one.net> wrote: > > I'm partial to peach habanero ice cream. I halve > 8-10 orange > habaneros, remove the seeds leaving as much of the > ribs intact as I > can. I freeze the habs on a cookie sheet. This is > to soften them > and break down the cell walls to release juice. > While they are > still frozen, I run them through a hand-crank meat > grinder using my > fine plate. I catch the ground habs and their juice > in a small pan, > and bring them to a simmer, covered, to further > soften them. > > Set the peppers aside to cool. Dump a gallon of > peach ice cream in > a very large bowl. As it softens around the edges, > start stirring > and mixing it. If you just let it soften > unmolested, it will loose > its air and be ruined. After a bit, you will have a > very thick, but > stirable bowl of ice cream. Stir in your habaneros. > I use a half > cup per gallon of ice cream and quickly return it to > the container > and put it back into the freezer. > > The habanero and peach flavors go well together. As > long as you are > eating the ice cream, there is little heat. When > that last spoonful > is gone, you suddenly want - make that NEED - more > of the ice cream. > > Hobby Farmer > > > > __________________________________ Yahoo! Mail - PC Magazine Editors' Choice 2005 http://mail.yahoo.com