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food-bev French Vanilla Hab Ice Cream

Blister

Blister

Well, I've wanted to do this for some time and finally got around to it. I JUST finished my first batch of Franillab ice-cream. I made a basic French Vanilla ice-cream from a recipe in the Kitchenaid ice-cream mixer book, but I chopped up 6 orange habs and put them into the cream as it was being heated.

6 Diced habs next to the 8" Shun chefs knife I got as an early b-day present :)

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Heating the half and half cream and hab in pot before mixing in the sugar, eggs in the stand mixer

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The mixture was cooled overnight then put into the ice-cream mixer bowl and set to stir for 15-20 minutes

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Removed from mixer bowl and put into freezer container. It's in the freezer now so it becomes more than melted soft serve ice-cream

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It's got a nice initial vanilla flavor that transitions into heat, then into a really mild hab flavor. It'd be great with a little chocolate syrup on it :)
 
That looks really good love the idea of mixing hot and cold together. For some reason I have the taste of a push-up pop right now and my saliva is pumping. Tastee Freeze flavor of the month.
 
Wonderful :onfire:


Time to buy an ice cream mixer, haven't made it fresh in years.

BTW thats a great knife. Got a set of Shun's last year.
 
Thanks guys. It's pretty strange. You get the cold then the heat. Then you think, "I'll get rid of the burn with a bite of this nice cold ice-cream... oh wait..." Check out the chunk of hab peeking out of the chocolate. It wasn't nearly this hot when it was still a liquid.

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Me love the shun long time! It's crazy sharp, really well balanced and slices though everything with very little effort. I'd LOVE to have a set.
 
Oh chocolate cayenne would be great. I don't particularly care for the flavor of habs, but the heat sure is nice. Chocolate with a touch of heat is a match made in heaven.
 
very nice. might have to try that myself - i know that i've got an ice cream maker somewhere in the basement.
 
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