Ghost Pepper Peppermint Ice Cream Recipe

 

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Extreme Warning: Ghost peppers (bhut jolokia) are incredibly hot—over 1 million Scoville heat units. This combination creates a cooling peppermint flavor with an intense, building burn. The dairy and sugar help temper the heat slightly, but start with very small amounts (like 1/8 of a pepper) and taste as you go. Wear gloves when handling peppers, avoid touching your face, and have milk or yogurt ready to soothe the spice. This is not for the faint of heart!

This is a no-egg (Philadelphia-style) custard base for simplicity, adapted from classic peppermint recipes and spicy infusion techniques. Yields about 1-1.5 quarts. You'll need an ice cream maker.

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 1/4 teaspoon salt

• 1-1.5 teaspoons pure peppermint extract (not mint extract—adjust to taste)

• 1/2-1 cup crushed peppermint candy canes or hard peppermint candies (for crunch and extra flavor; optional but recommended for classic peppermint kick)

• 1/4 to 1 fresh ghost pepper (seeded and finely minced—or start with just 1/8 pepper for milder heat; or use dried/ground for more control)

Instructions

1. Infuse the base: In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium-low, stirring occasionally, until the sugar dissolves and the mixture is steaming (do not boil).

2. Add the heat: Stir in the finely minced ghost pepper. Remove from heat, cover, and let steep for 10-30 minutes. Taste frequently—the heat builds over time. For milder spice, steep shorter or use less pepper. Strain through a fine-mesh sieve to remove pepper pieces (press to extract flavor).

3. Flavor it up: Stir in the peppermint extract, starting with 1 teaspoon and adding more to taste. The cooling mint will contrast the residual heat.

4. Chill: Cool the mixture to room temperature, then refrigerate for at least 4 hours (or overnight) until very cold.

5. Churn: Pour into your ice cream maker and churn according to manufacturer's instructions (usually 20-30 minutes) until thick and creamy.

6. Add mix-ins: In the last 5 minutes of churning, add the crushed peppermint candies for pieces throughout (they'll partially dissolve for pink color and extra minty bursts).

7. Freeze: Transfer to an airtight container and freeze for 2-4 hours for firmer scoops.

Serve small portions—top with more crushed candy canes or chocolate sauce if you dare. The cold creaminess hits first, then the peppermint cooling, followed by the ghost pepper burn!