Fire and Ice Ice Cream
Experience a bold and exhilarating flavor journey with Fire and Ice Ice Cream—a creamy, indulgent dessert that perfectly balances fiery spice and frosty coolness. This unique recipe combines the comforting richness of a classic vanilla custard base with a daring twist of ground cinnamon and cayenne pepper, delivering a gentle heat that pairs beautifully with refreshing peppermint extract and crunchy crushed peppermint candies. Crafted with simple ingredients like heavy cream, egg yolks, and whole milk, this homemade ice cream is churned to perfection for a velvety texture that’s guaranteed to impress. Whether you’re hosting a spicy-themed dinner party or looking for a festive treat with a kick, Fire and Ice Ice Cream is a truly unforgettable dessert that will tantalize your taste buds. Perfect for adventurous foodies, this recipe is a sensational mix of opposing flavors that dance together in perfect harmony.
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Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 0.75 cup granulated sugar
- 4 egg yolks
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.125 teaspoon cayenne pepper
- 0.5 teaspoon peppermint extract
- 0.25 cup crushed peppermint candies
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and small bubbles form around the edge of the pan. Do not let it boil.
In a separate bowl, whisk the egg yolks until smooth.
Gradually pour about 1/2 cup of the warm cream mixture into the egg yolks while constantly whisking to temper the eggs. Be careful not to scramble the yolks.
Pour the tempered egg yolks back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not let the mixture boil.
Remove the saucepan from the heat and stir in the vanilla extract, ground cinnamon, cayenne pepper, and peppermint extract. Taste and adjust the cayenne pepper if you prefer more or less heat.
Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until fully chilled.
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. When the ice cream is nearly done, add the crushed peppermint candies and churn for an additional minute to incorporate them evenly.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve scoops of Fire and Ice Ice Cream in bowls or cones and enjoy the delightful combination of spicy heat and refreshing peppermint coolness!
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 220.2 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 419 mg | 32% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
