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Chili Ice Cream

It was interesting. Some people really liked it. Others, not so much. Me, I liked the way the spicy lingered way longer on your tongue than the creamy, but I didn't care for the texture of the beans.

For the custard (on day one):

  • 1 jalapeno pepper, halved (no need to remove seeds or stem)
  • 1 Poblano pepper, cut into wide strips (no need to remove seeds or stem)
  • 3T olive oil
  • 1 medium yellow onion, sliced into rough slices
  • 1/3c chili powder
  • 2T ground cumin
  • 4oz tomato paste
  • 1/2T baking soda
  • 1t salt
  • 2c heavy cream
  • 1/4c sugar
  • 2 or 3 cardamom pods
  • 4 egg yolks

In a heavy bottom pan, sear the pepper pieces skin-side down for a three or four minutes. Add olive oil and flip the pepper pieces to skin-side up. Sautee for a five minutes. Add the onion. Sautee for until onions are slightly softened.

Meanwhile, in a heavy sauce pan, slowly heat the cream with the sugar and cardamom pods, stirring occasionally. Do not let it boil!

Add chili powder and cumin to pepper & onion mix. Sautee for two more minutes. Add tomato paste to pepper & onion mix. Sautee for three or four minutes, stirring roughly until tomato paste is very worked into the spices. Mix in the baking soda and salt. Remove from heat.

If the tomato paste still tastes really acidic, add a touch more baking soda. We don’t want to curdle the cream.

Once the cream & sugar are getting close to simmering, lightly beat the egg yolks in a bowl. Temper the yolks by stirring in a touch of the warm cream. Stir in warm cream until you’ve got about twice as much milk mixed in as there were egg yolks at the start. Then, stir the egg yolks & cream into the pot of cream.

Scrape all of the pepper, onion, tomato paste, & spice mixture into the pot of cream.

Continue heating lightly and stirring constantly until it starts to thicken, being careful not to let it boil. It should coat the back of a spoon in a way where you can wipe out a stripe with your finger and not have the nearby custard seep back into the stripe.

Strain the custard into a bowl and refrigerate overnight.

For the beans (on day two):

  • 15oz can of black beans
  • 2T finely minced onion
  • salt to taste
  • 1/4c heavy cream

Cook the beans, onion, and salt in as little liquid as needed to get them to break down.

Once the beans have broken down quite a bit, smash them with a spoon and let cool to room temperature.

Stir in heavy cream. Beans should be thicker than pancake batter, but thinner than mashed potatoes. Add more cream if needed to achieve this.

Then, start running the custard through the ice cream machine as directed by the ice cream. Once it gets really close to good ice cream texture, add the beans. This will slightly melt the ice cream again, so let it get back to good ice cream texture again before stopping the ice cream maker.

Place in freezer for a few hours to get more solid.