Fire And Ice Ice Cream Recipes

FIRE AND ICE CAKE

Steps:

• The habanero peppers can be roasted on a gas stove top or in an oven. Before roasting the peppers, turn on the kitchen or stove exhaust fan.
• To roast the peppers on a gas stove top, soak 3 wooden skewers in water until saturated. Skewer 1 pepper and hold over a medium-high flame. Slowly rotate the pepper over the flame until the skin is blackened and blistered. Repeat with the remaining peppers and skewers. After each pepper is roasted place in plastic bag covered with a dish towel to steam, which will help to remove the skins.
• To roast the peppers in the oven, place an oven rack in the highest position and preheat the broiler. Put the peppers on a cookie sheet and place under the broiler. Using long handled metal tongs to rotate the peppers and broil until the skin is blackened and blistered. After each pepper is roasted place in plastic bag covered with a dish towel to steam, which will help to remove the skins.
• Wearing gloves, remove skin, the veins, and the seeds from the habaneros. (When removing the skins, it's important to wear double layer of latex gloves or else your hands burn.)
• To make the paste, blend the habaneros with the sugar using a mortar and pestle or a food processor (the latter is much faster).
• Combine the habanero paste into the softened vanilla ice cream and refreeze until firm but still spreadable
• Assemble cake in springform pan by alternating cake, lime sorbet, cake, habanero ice cream, cake and freeze until firm (8 hours or overnight).
• Garnish with powered sugar or whipped cream and sprinkles.

FIRE AND ICE ICE CREAM

Steps:

• Use a small orange.
• In small saucepan over medium heat, heat milk, cinnamon stick, orange peel and cloves to boiling. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Set aside to cool to room temperature. Strain mixture.
• In large bowl combine milk mixure, vanilla extract, sweetened condensed milk and Tabasco pepper sauce. Gently fold in whipped cream. Cover and freeze until firm, stirring once.
• To serve, scoop ice cream into glasses or dessert dishes. Garnish with cinnamon sticks and orange peel twists, if desired.
• Recipe Source:.
• TABASCO PEPPERFEST COOKBOOK.

FIRE AND ICE CREAM

Steps:

• Whisk the cream, half-and-half, sugar and salt in a bowl until the sugar dissolves. Stir in the vanilla extract and cinnamon oil. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours.

FIRE AND ICE SMOKED SALMON

Steps:

• In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.

FIRE-AND-ICE CREAM CHEESE SPREAD

Steps:

• In a small mixing bowl, beat cream cheese and sour cream with an electric mixer until well blended.
• Spoon mixture into a small bowl lined with plastic wrap or a 6-ounce ramekin.
• Press mixture slightly to get rid of any air pockets; smooth evenly with rubber scraper.
• Refrigerate for at least 30 minutes to firm slightly.
• Meanwhile, in a small saucepan, heat fruit spread and red pepper flakes over medium heat until spread just begins to melt, about 3 minutes, stirring occasionally.
• Remove from heat and stir in bell pepper.
• Let cool to room temperature.
• To serve, if using bowl, invert mixture onto a serving plate, remove plastic wrap, and spoon apricot mixture on top.
• If using ramekin, top cream cheese mixture with apricot mixture.