Hot pepper and citrus "tea" ice cream

July 24, 2011
0 Ratings
  • Makes 2 pints
Author Notes

Adapting the Perfect Scoop's Orange-Szechwan Pepper Ice Cream, I have introduced serrano, poblano, grapefruit and lime to each other. This is very silky smooth, creamy fresh flavor-rich ice cream. You brew the flavors together much like a tea, and then strain. —Sagegreen

What You'll Need
  • 1/2 small serrano or jalapeno pepper, roasted
  • 1 poblano pepper, roasted
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 cup light muscovado sugar (or light brown as substitute)
  • 1 lime, unsprayed if possible
  • 1 grapefruit, unsprayed
  • 6 large egg yolks
  • 1 teaspoon Campari, optional
  • Aleppo pepper flakes, optional garnish
  • Maldon salt flakes, optional garnish
  • crushed salted pistachios, optional garnish
  1. If you don't like heat very much, use the jalapeno pepper over the serrano. If you hate heat, just use the poblano and skip the Aleppo. I removed the all skins, seeds and membranes of the roasted peppers at this point, but you don't have to since this will be strained. So if you want a more pronounced pepper flavor (and color) leave the skins, seeds, and membranes in tact. For a more mellow flavor, then remove them. Cut them into slivers. You may want to chill a large bowl at this point or prepare what you will need for the ice bath in step 4.
  2. Heat the milk, 1/2 cup of the cream, sugar, and the roasted peppers together in a medium saucepan. Zest the lime and the grapefruit directly into the pan. Do not boil! Once heated, remove from the burner, cover, and let brew at room temperature for 1 hour.
  3. Then reheat the mixture in the pan, but do not boil. Whisk the egg yolks in a large measuring cup or small bowl. Whisk about 1/2 cup of the warm mixture in with the yolks. Then constantly whisking, add the warmed yolks into the pan. Stir the mixture carefully over medium heat to prevent scorching. Add the Campari, if you like. Stir until thickened to a custard consistency, thick enough to coat the back of a wooden spoon.
  4. In a large bowl over an ice bath pour (or a chilled bowl) in the remaining cup of cream. Set up a fine mesh strainer over that bowl. Pour the warm custard mix through the strainer. Stir this in together with the cream. Chill completely in the refrigerator. Process in your ice cream maker.
  5. To serve add a garnish of Aleppo pepper on top. Optionally, top off with a few Maldon salt flakes or crushed pistachios with this if you like.

See what other Food52ers are saying.

  • There'sAlwaysPie
  • boulangere
  • Panfusine
  • wssmom
  • BlueKaleRoad

16 Reviews

There'sAlwaysPie July 29, 2011
This sounds tasty! I entered an ice cream for this contest as well, this sounds like it has a lot more zip to it! I chose to go with the slightly milder jalapeno. Beautiful colors on this!
Sagegreen July 29, 2011
Thanks, There'sAlwaysPie. You can control how much heat you want, but I love the gentle heat and texture Aleppo adds as a finish. Your ice cream looks great!
boulangere July 26, 2011
Sagegreen July 26, 2011
Thanks, b. Are you back from Provence?
Panfusine July 26, 2011
just love the care & attention to detail you lavish on the ingredients in each of your recipes sagegreen, something to learn from!
Sagegreen July 26, 2011
Thanks, Panfusine. Love all your recipes this week. Every week I enjoy learning tons from everyone. I learned most of this ice cream technique from Lebovitz.
wssmom July 25, 2011
Your creativity with chile peppers knocks me out! I don't know which sounds better, this or the salad!
Sagegreen July 25, 2011
Thanks, wssmom! Notice they both have the same flavor profile, too.
BlueKaleRoad July 24, 2011
Oh wow, must try this ice cream!
Sagegreen July 25, 2011
Thanks, BKR. I love the way you steep this like tea, but then strain. This ice cream comes out very creamy without the zest, but all the flavors melded together. I was going to roast the poblano and stuff it with pink grapefruit when this idea popped into my head instead.
BlueKaleRoad July 25, 2011
I love your creativity! Poblano stuffed with grapefruit sounds quite interesting, too. If you try it, please share the recipe! :)
Sagegreen July 25, 2011
The idea is to use the roasted poblano like a salad boat and fill it with sectioned pink grapefruit, a chiffonade of fresh mint, and just a squeeze of lime, that simple!
Sagegreen July 25, 2011
OK, the idea of the poblano boat did not float at all, but I just posted the salad that worked out instead. I think I prefer the salad with the pistachios.
BlueKaleRoad July 26, 2011
Just checked out your salad and it looks divine. Thank you for the perfect summer meal... salad and ice cream! :)
belen July 24, 2011
This is so different! It sounds amazing.
Sagegreen July 24, 2011
Thanks, belen. The flavors come together to make a creamy wonderful ice cream.