Habanero ice cream has been on my list for a while, because habaneros pair extremely well with dairy, and also sweets so I thought the combo would be only natural. The milk and sugar also helps remove the heat from the peppers and leaves that sweet tropical pure habanero flavor that is like nothing else in the culinary world. At a farmers market last week Warren Farms had a free sample of their habanero infused maple syrup, and I instantly knew that that would be the flavor of the ice cream. I made it only a few days later!
Make sure you use the real stuff for this recipe!
All the seeds need to come out before the peppers go into the ice cream base.
After the peppers soak overnight the mixture is ready to be frozen.
Fresh out of the ice cream machene is the best time to taste it!
A little more maple on top and you don't need anything else! September and October are really the best months for ice cream eating, and this flavor is perfect for this time of the year.
2 cups milk
2 cups cream
2 cups maple syrup
1 cup nonfat milk powder
1 teaspoon vanilla
1/8th teaspoon guar gum
Cut the habaneros and fully remove all seeds. Heat the milk, cream, syrup, and salt on medium in a pot. Bring to almost a simmer and remove from heat. Whisk in the milk powder, guar gum, and vanilla and mix well. Stir in the habaneros and stick it in the fridge to cool and steep all night. Strain out the habaneros and put the mix into your ice cream maker. Churn until frozen according the the manufacturers instructions.