This cool, creamy, homemade ice cream laced with a bit of heat from skillet-blistered shishito peppers is a great dessert to make for spice enthusiasts.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
402 Calories
Recipe Instructions
Step 1
Set a cast iron skillet over high heat.
Step 2
Dip peppers in oil to coat, then set in the hot skillet to blister, 30 seconds per side.
Step 3
Remove from the heat and sprinkle with salt. Remove and discard stems. Blend peppers and sugar in a food processor until thoroughly combined.
Step 4
Combine pepper-sugar mixture, cream, milk, and milk powder in a saucepan over low heat. Cook and stir until sugar and milk powder have dissolved, 3 to 5 minutes.
Step 5
Whisk egg yolks in a small bowl. Add to the saucepan and cook, stirring occasionally until mixture reaches a temperature of 175 degrees F (80 degrees C), about 10 minutes.
Step 6
Pour ice cream base into a bowl, cover, and refrigerate 8 hours to overnight.
Step 7
Remove ice cream base from the refrigerator and strain out pepper fragments with a mesh sieve.
Step 8
Pour base into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
