Habanero Ice Cream Recipe

Satisfy your cravings with homemade habanero ice cream. This recipe has the perfect balance of heat and sweetness. When a recipe is “secret,” it’s time to experiment at home.

If spicy is not your thing, try the sweet homemade Strawberry Ice Cream with Honeycomb Candy recipe.

1. In a large mixing bowl, combine the sugar, egg yolks, and salt; set aside. Combine the heavy cream, milk, vanilla, and habanero pepper in a large saucepan. Place the pan over medium heat and bring to a simmer, then remove from heat.

2. Whisk the egg yolk mixture until blended. While whisking vigorously, gradually add a ladleful of the hot milk mixture. Whisk the egg mixture back into the saucepan containing the milk mixture. Return the pan to low heat and stir constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon, about 5 minutes. Transfer to a heatproof bowl, and set in an ice water bath until cool, about 10 minutes. Pour through a fine mesh strainer into a container. Cover and refrigerate for at least 4 hours or overnight.

3. Freeze in an ice cream maker according to the manufacturer’s instructions. Serve immediately for slightly soft ice cream, or scrape into a covered container and freeze until solid.