Pineapple Habanero Ice Cream
The sweetness of the pineapple is enhanced by the small heat of the habaneros - or maybe the heat of the habaneros are enhanced by the sweetness of the pineapple? Either way, your taste buds will dance when you bite into this pineapple ice cream and you'll feel just a tingle of heat afterward. You can control the level of sweetness and heat easily by making a few minor adjustments depending on your taste.
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Oh wow... this ice cream is phenomenal! It's cool and creamy with bits of pineapple. Then, around the second bite you get the heat from the habanero. It's an unusual but great flavor combination. If you like a bit of heat, this will be a hit this summer. I'd recommend making extra glaze for serving, it's so yummy!
- habanero peppers, fresh
- 1 can(s)
- pineapple, crushed with juice (20 oz can)
- 2 c
- whole milk
- 1 1/3 c
- 1/4 tsp
- kosher salt
- 10 large
- egg yolks
- 1 qt
- heavy cream
- 1/8 tsp
- pineapple flavoring oil (or 1/2 teaspoon pineapple extract)
- 1 1/2 c
- pineapple juice (from the can, if possible)
- 1/4 c
- brown sugar, lightly packed
- 3 Tbsp
- butter, cut into small cubes
FOR THE GLAZE
You should get about 1 to 1 1/2 cups of pineapple juice this way, give or take. Ideally, you want 1 1/2 cups (though you can make it work with a little less). If you can't get the full amount you need, supplement the juice by adding more from another source (either another can of pineapples or a small amount of pineapple juice bought separately).
If you want to add extra spice to this recipe, this is the time to do it. You can keep the seeds with the half of the peppers that will be getting used first (infusing the milk). Make sure there are no seeds in the other half of the peppers.
Once the milk mixture is fully combined, pours the eggs and milk back into the sauce pan and set the heat back to low.
If you choose to use the ice bath method, it should take much less time to ripen the batter in the fridge, maybe a couple hours or so, instead of overnight.
(For me, the entire batter had to be done in 2 batches using this attachment; though I could cut the recipe in half and just make the one batch, but it doesn't appear to last long enough that way).
With this attachment, churning took about 17 minutes each time. But your times may vary. You're looking to churn just until you reach the consistency of a soft-serve ice cream.
Close up the container and place it into the freezer and allow to finish there, about 1 1/2 to 2 hours.
If you need to split this up into multiple batches, follow the instructions on your ice cream maker for how long to wait until you're ready to start churning the second batch. You can keep the batter in the refrigerator at least 2 more days after its been done; though I can tell you, the second batch of ice cream is a little spicier (probably because the pepper got to sit in it a little longer).