Pineapple Habanero Ice Cream Recipes

PINEAPPLE HABANERO ICE CREAM

Steps:

• In a saucepan, bring pineapple, peppers and 3/4 cup sugar to a boil.
• Add cornstarch by mixing a small amount of liquid in the starch in a separate bowl before adding to the pineapple mixture. Let boil until peppers start to integrate into the liquid but before they start to turn color (sorry this part is vague, but I let mine boil/simmer for about 7-10 minutes stirring constantly so nothing burned or stuck to the pan).
• While pineapple is simmering bring milk and vanilla beans to just about boiling (you will need to scrape your vanilla beans and add both the pulp and the bean).
• Separate egg yolks and whisk in a medium bowl with the last 1/4 cup of sugar.
• Once milk is almost boiling add small amounts to the egg and sugar mixture to temper the eggs. Add slowly or you will have scrambled eggs!
• Once the milk has been added completely put it back in the pan and bring to a simmer or to 175°F which basically ensures you have a custard consistency.
• Once you reach custard consistency immediately remove from heat and pour through a fine mesh sieve into a large bowl.
• Add pineapple and pepper mixture to the bowl and stir until it starts to cool.
• Add 2 cups of creme and stir until thoroughly incorporated.
• Chill for at least 4 hours before putting it in the ice cream maker.

PINEAPPLE HABANERO JELLY

Steps:

• In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
• Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
• Add Fruit Pectin, stir until dissolved.
• Add Sugar, stir until dissolved.
• Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
• Remove from Heat and Skim Foam.
• Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
• Seal and process in boiling water bath for 5 minutes.
• I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.