Fire and Ice Cream

Ignite your taste buds with "Fire and Ice Cream," a dessert that boldly balances creamy sweetness with a fiery kick! This indulgent homemade ice cream features a velvety custard base infused with a hint of cayenne pepper for a subtle heat that pairs beautifully with the rich vanilla flavor. Crunchy caramelized pecans, coated in buttery brown sugar, add a nutty, toasty layer of texture and sweetness to every bite. Perfectly crafted for adventurous dessert lovers, this treat is ideal for serving on its own or paired with warm desserts to emphasize its bold "fire and ice" contrast. Whether you're hosting a dinner party or just treating yourself, "Fire and Ice Cream" is a one-of-a-kind dessert experience.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated sugar
• 2 teaspoons Vanilla extract
• 4 large Egg yolks
• 0.25 teaspoon Cayenne pepper
• 2 tablespoons Dark brown sugar
• 0.5 cup Chopped pecans
• 1 tablespoon Unsalted butter

Directions

Step 1

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat until it just begins to simmer, stirring occasionally to dissolve the sugar.

Step 2

In a separate bowl, whisk the egg yolks until smooth. Slowly add about 1 cup of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs and prevent curdling.

Step 3

Return the tempered egg mixture to the saucepan and continue to cook over medium-low heat, stirring constantly. The mixture is ready when it thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not let it boil.

Step 4

Remove from heat and stir in the vanilla extract and cayenne pepper. Optional: Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.

Step 5

Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.

Step 6

While the ice cream base is chilling, prepare the caramelized pecans. In a small skillet, melt the butter over medium heat. Add the dark brown sugar and stir until melted and bubbling.

Step 7

Stir in the chopped pecans and cook for 1-2 minutes until they are coated in the caramel and lightly toasted. Transfer the pecans to a sheet of parchment paper to cool completely.

Step 8

Churn the chilled ice cream base in an ice cream maker according to the manufacturer's instructions. During the last 5 minutes of churning, add the caramelized pecans to the ice cream.

Step 9

Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Step 10

Serve scoops of this creamy, spicy, and nutty ice cream as a stand-alone treat or pair it with warm desserts for a delicious 'fire and ice' contrast.

Nutrition Facts

Serving size	(1042.8g)

Amount per serving	% Daily Value*
Calories	3148.4

Total Fat 238.7g	0%
Saturated Fat 117.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1278.3mg	0%
Sodium 293.7mg	0%
Total Carbohydrate 200.9g	0%
Dietary Fiber 5.5g	0%
Total Sugars 193.1g
Protein 24.1g	0%

Vitamin D 180.6IU	0%
Calcium 460.1mg	0%
Iron 3.5mg	0%
Potassium 725.0mg	0%

*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.

Source of Calories

Fat: 70.5%

Protein: 3.2%

Carbs: 26.4%