for the baitcon cookbook
Jun. 17th, 2005 11:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
frobzwiththingzThis is an ice cream i've been making at Baitcon for the past 10 years or so.
Last night i made a batch, so that i could actually write it down in the form of a recipe people could follow.
I then froze it it a VillaWare ice cream maker, the style that has one of those freezer bowls you pre-freeze in your freezer overnight before using it. It took far longer to freeze than the manual said it should have. I think i'm spoiled by the LN2 method. Here it is:
coconut lime habanero ice cream
Ingredients:
3 Habanero or Scotch Bonnet peppers
1 cup milk
1 pint heavy cream
1 pint light cream
1 can (about 15 ounces) coconut cream.
[not coconut milk. you want Coco Lopez, or the like, same as you
would use for Pina Coladas]
1/2 cup sugar
1/2 cup lime juice (about 3-4 fresh squeezed limes)
Step 1: Habanero Extract
Slice open the habaneros/scotch bonnets; remove seeds. Chop into small
fragments. Pour 1 cup milk into a small saucepan. Add the chopped peppers.
Simmer over a low flame (dont boil) for 10-15 minutes, stirring occasionally.
Strain into a container for later use.
Note: it is highly recommended to wear gloves while chopping the peppers.
Step 2: Base
Mix together the heavy cream, light cream, coconut cream, and sugar. If
the coconut cream is congealed, pour it into a bowl and microwave/heat it until
it is completely liquid, then mix it in last.
Step 3:
Slowly add the lime juice, mixing constantly. At some point, the mixture
will start to thicken. Stop. Taste the mixture to test out the Lime/Coconut
balance. Add more lime juice in small increments until you have the balance
where you like, but keep in mind that if you add too much, the mixture will
curdle and you will have to start over. You will not need the entire 1/2 cup
of juice, unless your limes are wimpy.
Step 4:
Do the same for the pepper extract. Start with about a quarter cup, mix
well, sample the result for spiciness. Add more extract until you get the
heat/cool balance to your liking. The optimal point is where the coolness
of the lime/coconut hits first, then fades out as the spicy component comes
out. Habaneros/Scotch Bonnets vary widely in strength, so the amount of
extract you add will vary each time.
Step 5:
Pour into your ice cream maker and freeze it. Makes about 1.5 quarts.
Last night i made a batch, so that i could actually write it down in the form of a recipe people could follow.
I then froze it it a VillaWare ice cream maker, the style that has one of those freezer bowls you pre-freeze in your freezer overnight before using it. It took far longer to freeze than the manual said it should have. I think i'm spoiled by the LN2 method. Here it is:
coconut lime habanero ice cream
Ingredients:
3 Habanero or Scotch Bonnet peppers
1 cup milk
1 pint heavy cream
1 pint light cream
1 can (about 15 ounces) coconut cream.
[not coconut milk. you want Coco Lopez, or the like, same as you
would use for Pina Coladas]
1/2 cup sugar
1/2 cup lime juice (about 3-4 fresh squeezed limes)
Step 1: Habanero Extract
Slice open the habaneros/scotch bonnets; remove seeds. Chop into small
fragments. Pour 1 cup milk into a small saucepan. Add the chopped peppers.
Simmer over a low flame (dont boil) for 10-15 minutes, stirring occasionally.
Strain into a container for later use.
Note: it is highly recommended to wear gloves while chopping the peppers.
Step 2: Base
Mix together the heavy cream, light cream, coconut cream, and sugar. If
the coconut cream is congealed, pour it into a bowl and microwave/heat it until
it is completely liquid, then mix it in last.
Step 3:
Slowly add the lime juice, mixing constantly. At some point, the mixture
will start to thicken. Stop. Taste the mixture to test out the Lime/Coconut
balance. Add more lime juice in small increments until you have the balance
where you like, but keep in mind that if you add too much, the mixture will
curdle and you will have to start over. You will not need the entire 1/2 cup
of juice, unless your limes are wimpy.
Step 4:
Do the same for the pepper extract. Start with about a quarter cup, mix
well, sample the result for spiciness. Add more extract until you get the
heat/cool balance to your liking. The optimal point is where the coolness
of the lime/coconut hits first, then fades out as the spicy component comes
out. Habaneros/Scotch Bonnets vary widely in strength, so the amount of
extract you add will vary each time.
Step 5:
Pour into your ice cream maker and freeze it. Makes about 1.5 quarts.
