Chocolate Habanero Ice Cream Recipes

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HABANERO COOKIES



Habanero Cookies image

These cookies have a wonderful fruity flavor with a slight warming feeling in your mouth. See note for heat removing process -- this results in a wonderful, fruity-spicy tasting cookie!

Provided by RALEIGHL

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 24

Number Of Ingredients 8

10 habanero peppers, seeded and minced
1 ½ cups white sugar
1 cup softened butter
1 teaspoon vanilla extract
2 eggs
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, mix the peppers, sugar, butter, vanilla, and eggs. Beat until smooth. In a separate bowl, sift together the flour, baking soda, and salt. Stir into the pepper mixture just until combined. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake 10 minutes in the preheated oven, or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 175.6 calories, Carbohydrate 23.7 g, Cholesterol 35.8 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 210.2 mg, Sugar 12.7 g

CHOCOLATE BOURBON TART WITH SWEET HABANERO SPICED NUT CRUST



Chocolate Bourbon Tart with Sweet Habanero Spiced Nut Crust image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 10 to 12 servings

Number Of Ingredients 17

Nonstick cooking spray, for the pan
6 tablespoons unsalted butter
1/2 habanero chile, seeds and ribs removed, minced
1 cup all-purpose flour
3/4 cup chopped walnuts, plus more for sprinkling
1/4 cup brown sugar
1/2 teaspoon kosher salt
12 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
3 tablespoons bourbon
1/2 teaspoon vanilla extract
8 ounces white candy melts
5 tablespoons coconut oil
4 ounces orange candy melts
Small red dragees, for sprinkling
Gold edible glitter, for dusting
2 cups sweetened whipped cream, for dolloping

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Lightly spray an 11-by-7-inch tart pan with a removable bottom with nonstick cooking spray.
  • Add the butter and habanero to a small saucepan and place it over medium heat. Cook, swirling the pan occasionally, to melt the butter, then turn off the heat and let cool to room temperature.
  • Pulse together the flour, walnuts, brown sugar and salt in a food processor. With the processor running, drizzle in the butter until the mixture comes together. Press the mixture into the prepared tart pan. Bake until the crust is lightly golden and feels firm to the touch, 10 to 12 minutes. Let cool completely before filling.
  • For the filling: Place the chocolate in a heatproof bowl and set aside. Add the cream and bourbon to a small saucepan and heat to simmer. Pour the hot cream mixture over the top of the chocolate and let stand 3 to 5 minutes, then stir until all the chocolate is melted and the mixture is smooth. Stir in the vanilla until incorporated. Pour the ganache into the tart shell. Let cool at room temperature until set, about 4 hours, or chill in the refrigerator for at least 2 hours.
  • For the decoration: Line a sheet tray with a silicone mat. Melt the white candy melts along with 3 tablespoons coconut oil over a double boiler or in the microwave at 30-second intervals. Do the same with the orange candy melts and the remaining 2 tablespoons coconut oil in a separate bowl. Pour the white chocolate in an even layer onto the silicone mat, then use an offset spatula to spread into a thin even layer. Drizzle the orange chocolate over the top of the white. Using a skewer or toothpick, swirl the orange into the white chocolate. Sprinkle with additional chopped walnuts, red dragrees and gold edible glitter. Let cool until set, about 1 hour at room temperature or 12 to 15 minutes in the refrigerator. Remove the mat from the sheet tray and break the candy into shards. Top the tart with sweetened whipped cream and candy shards before serving.

CHOCOLATE CHILI ICE CREAM



Chocolate Chili Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Chocolate     Egg     Dessert     Frozen Dessert     Almond     Spice     Kahlúa     Summer     Cinnamon     Candy Thermometer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 1 1/2 quarts

Number Of Ingredients 11

9 ounces fine-quality bittersweet chocolate
2 ounces unsweetened chocolate, chopped
2 cups heavy cream
1 cup milk
6 large egg yolks
1/3 cup firmly packed dark brown sugar
2 teaspoons cinnamon
2 tablespoons Kahlú
1/2 teaspoons crumbled pequín chilies* (wear rubber gloves)
1/2 cup blanched whole almonds, toasted, cooled, and chopped
*available at some specialty stores

Steps:

  • In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time.

SPICY MEXICAN CHOCOLATE ICE CREAM



Spicy Mexican Chocolate Ice Cream image

This is an excellent chocolate ice cream. It's very rich and creamy. The addition of cinnamon and cayenne turn it up a notch. It's a spicy and exceptionally delicious Mexican treat. This ice cream has heat, and I've been told it's like my Recipe#287655 in ice cream form.

Provided by A.B. Hall

Categories     Frozen Desserts

Time 5h30m

Yield 6 1/2 cup, 6 serving(s)

Number Of Ingredients 11

1 cup heavy cream
1 cup whole milk
1 cup skim milk
2 ounces unsweetened chocolate
1/2 cup unsweetened cocoa powder
1 vanilla bean
2 eggs
1 cup sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon cayenne pepper

Steps:

  • Slice the vanilla bean in half lengthwise and scrape the seeds (do not discard), set aside.
  • Roughly chop the chocolate and melt in a medium sauce pan together with milk and cream (over medium heat). After the chocolate has melted, whisk in the cocoa powder, avoiding clumps. Add the vanilla bean and seeds. Bring the mix to just under a boil (150° on a candy thermometer), stirring frequently. Remove from heat and let the mix steep, covered, for 30 minutes to an hour.
  • Remove the vanilla bean. Reheat mix over moderate heat until hot (150 degrees), stirring frequently.
  • Whisk the eggs, sugar and salt together in a small bowl.
  • Temporarily remove the pan from the heat. Add 1/2 cup hot cream mixture to the eggs/sugar in a slow stream, whisking constantly. Whisk the egg/cream mix back into the saucepan and return to medium-low heat, STIRRING CONSTANTLY until a candy thermometer reads 170 degrees (do not let it boil).
  • In a medium to large bowl (that cream mixture will be chilled in) combine the cinnamon and cayenne pepper. Pour a small amount of the chocolate cream through a strainer into the bowl and whisk to combine, avoiding clumps. Pour the remaining chocolate cream mixture through the strainer and whisk to combine.
  • Cool completely in the refrigerator (at least 4 hours). Freeze in an ice cream maker. Transfer to an airtight container and put in freezer to harden.
  • Notes: DO NOT add more than 1/8 tsp cayenne pepper. The flavor intensifies as it freezes in the ice cream maker. If you don't have 1/8 tsp, use 1/4 tsp and remove half the cayenne.
  • Notes: To chill more quickly, place the final mixture in an ice and cold-water bath for 30 minutes (a larger bowl for the ice water, a smaller bowl filled with the cream mixture that will sit in the "bath"). Stir frequently.

CHOCOLATE HABANERO ICE CREAM



CHOCOLATE HABANERO ICE CREAM image

Categories     Chocolate     Pepper     Frozen Dessert

Yield 1 quart

Number Of Ingredients 7

1 Habanero
8 oz white chocolate, finely chopped
1 cup whole milk
2/3 cup sugar
pinch of salt
5 large egg yolks
2 cups heavy cream

Steps:

  • 1. Put the chopped white chocolate in a large bowl. 2. Seed and very finely chop the habanero. Add 1/2 the chopped pepper to a medium saucepan with the sugar, salt, and the milk. 3. Stir constantly until sugar is dissolved and the mixture is warmed. Let sit for 20 minutes to infuse the milk. 4. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly. 5. Pour the warmed egg yolks back into the saucepan. 6. Cook over low heat, stirring constantly and scraping the bottom with a heat-proof spatula until the custard thickens enough to coat the spatula. 7. Pour the custard into the strainer set over the bowl of white chocolate, and stir until the chocolate is completely melted and the mixture is smooth. 8. Add the remaining chopped pepper and heavy cream, and stir until mixed. 9. Set the bowl over an ice bath and stir until cool. 10. Chill the mixture thoroughly in the fridge, then freeze in your ice cream maker according to the manufacturer's instructions.

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