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Habanero Vanilla Bean Ice Cream
By Chef Tom Fraker

Habanero Vanilla Bean Ice Cream


2 cups Whole Milk
1 cup Heavy Cream
3/4 cup Granulated Sugar -- divided use
2 Melissa's Vanilla Beans -- split lengthwise
1 Fresh Habanero Chile -- stemmed; seeded; minced
4 Egg Yolks
1/2 teaspoon Pure Vanilla Extract


In a saucepan, scald the milk, cream, 1/2 cup of sugar, vanilla bean (pod and seeds) and the chile, stirring constantly. In a small bowl, whip the egg yolks with the remaining sugar until smooth, like a ribbon. Pour some of the scalded liquid into the egg mixture and mix well. Add that back to the scalded liquid in the saucepan and cook over low heat until it is thick enough to coat the back of a spoon. Strain mixture into a bowl and stir in the vanilla extract. Place the mixture in the refrigerator and chill completely. Place in an ice cream maker and freeze according to the manufactures directions. Makes about 4 cups.

A little icy-hot dessert.