Re: [CH] First Post
John H. Sphar (jsphar@pacbell.net)
Fri, 16 Sep 2005 06:14:55 -0700 (PDT)
So there IS a way to add-in without wrecking the
texture. I'll try that one, too. I have a grinder
attchment for my Electrolux that I rarely use. I can
see other uses for chiles processed this way. Thanks!
John
--- Hobby Farmer <hobbyfarmer@t-one.net> wrote:
> John H. Sphar wrote:
>
> > Tonight, I purchased a pint of Hagen Dazs Mango
> > sorbet. I will puree some peach habs tomorrow. I
> > want to incorporate them into the ice cream
> somehow.
> > Never tried it. I don't want to melt the sorbet
> and
> > refreeze it, so if anyone knows how to blend
> chiles
> > into sorbet or ice cream let me know. Maybe the
> best
> > way is to make some ice cream from scratch.
>
> 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
>
>
>
>