Fire And Ice Cream Recipes

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.

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.

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.

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.