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.