Yield: 1 quart Zest Factor: Medium
This ice cream feels cold, but tastes oh-so-warm on the tongue thanks to a collection of spices. Recipe by A.J. Fox for Chile Pepper magazine. For other spicy ice cream suggestions to make and to buy, check out my Serious Heat post.
- 2 cups milk
- 2 cups cream
- 1/4 cup granulated sugar
- 1 cinnamon stick
- 8 egg yolks
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/4 teaspoon ground cayenne
- 1/4 teaspoon ground white pepper
- 3 tablespoons Calvados or brandy
In a medium, heavy-duty pot, warm milk, cream, granulated sugar and cinnamon stick, until scalding. Remove from heat, cover, and let infuse for at least 1 hour.
Place cream mixture back on stovetop, heating until scalding again. Meanwhile, in a large bowl, whisk egg yolks and brown sugar together. Slowly, stream entire hot cream mixture into egg yolk mixture, whisking constantly to avoid curdling. Return entire mixture to pot, and cook over low heat until mixture reaches a temperature of 170°F, and is thick enough to coat the back of a spoon.