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Habanero Ice Cream

Submitted by: Mary on 04/06/2003
2540 views
2.73 avg rating
209 votes
 
 
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Ingredients

1 Quart Heavy cream

3/4 C Splenda granular

2 T Splenda granular

2 T Butter

4 Egg yolks, beaten

1 1/2 C Blanched sliced almonds

1/4 C Chopped habanero chiles

1 T Vanilla extract

2 t Almond extract

1 T Oil


Directions

Lightly toast nuts in a skillet or oven and set aside.



In a small skillet, heat the oil and sautee chopped chiles and set aside.



In a double-boiler, heat the cream adding 3/4 C of Splenda and stirring until it is dissolved.



Do NOT let the mixture boil. Add the egg yolks and continue stirring until the mixture is thick enough to coat the back of a spoon or tines of a whisk.



Add extracts, stir until blended then remove from heat.



IN a small saucepan, melt the butter and add the remaining sweetner, stirring until mixture begins to bubble.



Add the nuts and chiles and stir until the nuts and chiles are well coated. Remove from heat and let cool.



Combine the nuts and chiles with the cream mixture, stir and let cool in the fridge.



After the mixture is cool, get out your ice cream freezer, dump the mixture in and proceed according to the directions for your ice cream maker.




Additional Information

You do not have to use habaneros. After all they are among the hottest in the world. A milder chile is the jalapeno. They can be hot, but not nearly as hot as the habanero.

Servings

8, half cup servings

Calories

7.5

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

This is wonderful served as an ending to a southwester, tex-mex, or mexican meal. Serve with cinnamon or almond flavored whipped heavy cream.
 
 
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