Re: [CH] First Post
Rael64 (z42dkm@yahoo.com)
Thu, 15 Sep 2005 12:43:12 -0700 (PDT)
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
>
>
>
>
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