For Mother’s Day this year, I got an ice-cream attachment for my Breville BEM800 Stand Mixer. Something I really, really wanted. So even though it is really getting rather cold here now for winter in the Southern Hemisphere, how could I not try out my new toy – and who says ice creams are for summer only in any case (I similarly enjoy soup in summer!)
I was also busy looking at the thousands of recipes out there in the world for chilli peppers as I have now got a glut of a last harvest from my plants. I’ve dried, pickled, frozen, jam and jellied and sauced as much as I could, but was looking for something a bit more interesting when I happened upon this recipe for Chili and Lemongrass Ice Cream by Sara Engream and Katie Luber from their book Spice Dreams (Andrews McMeel Publishing, LLC, 2010).
- 4 lemongrass stalks,
- 2 cups whole milk,
- 1/2 cup + 1/2 cup sugar,
- 1 teaspoon ground mild chile pepper,*
- 1/8 tsp salt,
- 4 egg yolks,
- 2 cups whipping cream,
- 1 tsp vanilla essence
- Cut the lemongrass in pieces, place in a food processor and pulse until finely chopped.
- Add lemongrass to milk, 1/2 cup sugar, chile pepper, and salt and scald in a heavy saucepan for 5 minutes over medium-high heat. Remove the pan from the heat and let infuse for an hour.
- Strain the milk mixture through a sieve and return to a clean saucepan. Scald the milk for 5 more minutes, stirring often.
- While the milk is scalding, whisk egg yolks with 1/2 cup of sugar until light and fluffy.
- Add a little of the hot milk to the egg mixture while whisking continuously until well incorporated. Slowly add the rest of the milk to the egg mixture.
- Return the custard to the pan and cook over medium-low heat until the custard is thick enough to coat the back of a spoon, about 5 minutes.
- Cool the custard quickly in an ice bath, stirring often.
- While the custard is cooling, add the vanilla to the cream and mix through. Stir into the cooled custard mixture until well combined.
- Cover in plastic wrap – allowing the wrap to lie on top of the custard – and leave to chill in a refrigerator for 4 hours, or overnight.
- Freeze the chilled mixture in an ice cream machine as per manufacturer’s instructions, transfer to an airtight container and freeze for 2-4 hours before serving.
I did make one teeny-tiny change – I thought I’d try infusing with a freshly picked chili rather than using powder. The chili I used is called Bird’s Eye Chili and is a rather HOT one! Cut a slit through the chilli so that full flavour can infuse better into the milk mixture.
Take from the freezer a few minutes before serving.