Ingredients for - Shishito Pepper Ice Cream
How to cook deliciously - Shishito Pepper Ice Cream
1. Stage
Set a cast iron skillet over high heat.
2. Stage
Dip peppers in oil to coat, then set in the hot skillet to blister, 30 seconds per side.
3. Stage
Remove from the heat and sprinkle with salt. Remove and discard stems. Blend peppers and sugar in a food processor until thoroughly combined.
4. Stage
Combine pepper-sugar mixture, cream, milk, and milk powder in a saucepan over low heat. Cook and stir until sugar and milk powder have dissolved, 3 to 5 minutes.
5. Stage
Whisk egg yolks in a small bowl. Add to the saucepan and cook, stirring occasionally until mixture reaches a temperature of 175 degrees F (80 degrees C), about 10 minutes.
6. Stage
Pour ice cream base into a bowl, cover, and refrigerate 8 hours to overnight.
7. Stage
Remove ice cream base from the refrigerator and strain out pepper fragments with a mesh sieve.
8. Stage
Pour base into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
