Re-posted: I used half and half instead of heavy cream, so I needed to re-post with corrected nutritional info!
This recipe is not healthy. Not in the most liberal definition of the word. But, a little treat is necessary once in a while, right?
Also, it is HOT HOT HOT! It's a sort of slow burn... after a few bites, you really start to notice it.
Ingredients:
1 cup blueberries (I used fresh, but frozen would work too)
1/4 cup sugar
2 T port wine
2 habanero peppers, seeded and minced fine
2 cups skim milk
12 egg yolks
1 cup sugar
1 cup half and half cream
Blueberry-Port Sauce
1) In small saucepan, mix bluberries with 1/4 cup sugar. Heat over medium-low heat and toss to coat fruit with sugar. After blueberries are warm, slowly pour port wine over blueberries, mixing to coat.
2) Continue cooking over medium-low heat for 10-15 minutes. Blueberries will pop and start to cook down.
3) Remove from heat. Place in container and refrigerate. (Can be prepared in advance).
Ice Cream (Crème Anglaise style)
1) Measure skim milk into double boiler, along with one of the chopped habanero peppers. Mix well, then scald (until milk is ~170-180 degrees F).
2) Meanwhile, mix egg yolks and sugar in a stand mixer until light yellow in color, and fluffy in texture.
3) Slowly add milk into egg yolk mixture while keeping stand mixer on low setting. Be careful not to curdle the eggs with the hot milk. Continue mixing until well mixed, and mixture forms a slight froth.
4) Pour milk-egg mixture into double boiler, and return to heat. Continue to cook until temperature reaches about 180 F, or until mixture is thick enough (a good test of this is to put a spoon into the mixture, then run your finger through the mixture. If the edges don't blur, the cream is ready).
5) Fill a large mixing bowl with ice and water, and place a smaller mixing bowl into the ice bath. Place the remaining habanero pepper into the smaller mixing bowl. Pour milk-egg mixture from double boiler into smaller mixing bowl. Slowly whisk in COLD heavy cream.
6) Leave crème anglaise in ice bath until well cooled (cool to the touch / cooler than room temperature). Stir occasionally.
7) Place crème anglaise into refrigerator, and chill for at least 2-3 hours.
8) Pour chilled crème into ice cream maker, and freeze according to ice cream mixer instructions.
9) Remove frozen ice cream from ice cream maker. Fold blueberry sauce into ice cream.
10) Put ice cream in freezer to complete freezing process.
Now here's the catch... the nutritional info below is based on dividing that recipe into 24 equal servings. You'll note that this is not a lot of ice cream in one sitting! However, as spicy as it turns out, you may not want to eat more than that in one sitting.
| Calories | 97.9 |
 |
| Total Fat | 3.4 g |
|
| | Saturated Fat | 1.5 g |
|
| | Polyunsaturated Fat | 0.4 g |
|
| | Monounsaturated Fat | 1.3 g |
|
| Cholesterol | 106.6 mg |
|
| Sodium | 19.5 mg |
|
| Potassium | 37.3 mg |
|
| Total Carbohydrate | 14.7 g |
|
| | Dietary Fiber | 0.5 g |
|
| | Sugars | 13.2 g |
|
| Protein | 2.4 g |
|
|
| Vitamin A | 4.3 % |
|
| Vitamin B-12 | 3.3 % |
|
| Vitamin B-6 | 2.0 % |
|
| Vitamin C | 3.9 % |
|
| Vitamin D | 4.3 % |
|
| Vitamin E | 2.2 % |
|
| Calcium | 4.7 % |
|
| Copper | 0.9 % |
|
| Folate | 3.4 % |
|
| Iron | 1.5 % |
|
| Magnesium | 0.6 % |
|
| Manganese | 2.6 % |
|
| Niacin | 0.3 % |
|
| Pantothenic Acid | 2.9 % |
|
| Phosphorus | 4.4 % |
|
| Riboflavin | 4.1 % |
|
| Selenium | 7.1 % |
|
| Thiamin | 1.7 % |
|
| Zinc | 1.7 % |
