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Raspberry Habanero Ice Cream

This ice cream is a smooth, fruity confection with a kick, finishing with a with a rich, chocolate note."


Custard Base
2 C heavy cream
1/2 C egg substitute
2/3 C sugar
1/3 C seedless raspberry jam

Raspberry Habanero Base
16 oz frozen raspberries
2-3 habaneros (de-seeded, de-veined, and chopped)
2/3 C Sugar
1/3 C seedless raspberry jam

6 oz semi-sweet mini chocolate chips


Custard Base:
Mix the cream, eggs, sugar, and jam is a sauce pan, and heat on medium just until a custard begins to form (the coating the back of the spoon stage). Chill the base overnight.

Raspberry Habanero Base:
Place the frozen raspberries and habaneros in a large skillet, and pour the sugar over them. Heat the berries on medium until they begin to liquefy; add the jam, and simmer the peppers and berries until the juice is clear and begins to slightly thicken (you can mash the berries as they cook; this helps them liquefy). Pour the hot berries through a large strainer into a metal bowl; gently mash the mixture through the strainer until you’re left with just seeds and peppers (discard these and keep the juice). Chill the raspberry base overnight.

Prepare your ice cream mixer according to manufacturer instructions; pour in the custard, then the raspberry mixture; after the ice cream reaches the soft-serve stage, add semi-sweet mini chips to taste (6-8 oz).

Freeze until set.

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Nutritional Information
Per Serving

no nutrition information available

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