As with the rest of the ice creams I make, I start out with an ingredient I love, and in this case admire. The Bhut Jolokia Chile is known by a few different names, but one of the most publicized names is Ghost Chili. This chili is an interspecific hybrid cultivated in the Indian states of Assam and Nagaland. In 2007, the Bhut Jolokia was certified with the Guinness World Record for the World’s Hottest Chili Pepper.
Chili spices are rated on the Scoville Scale that measures them in SVU (Scoville Heat Units). The SVU measures the capsaicin concentration of the spice. Based on this scale, this chili has between 330,000 and 1,532,310 units, which make it approximately 400 times hotter than tabasco sauce. In 2012, the Trinidad Moruga Scorpion Chili became the hottest chili in the world, of which I first used to make this ice cream. Just last December they were both surpassed by the Carolina Reaper.
Another ingredient I love to use, and even just eat on its own, is Melissa’s Produce Dry Roasted Corn. It is so sweet and delicious. All of my fresh produce comes from Melissa’s Produce Company.
Ghost Corn Ice Cream:
*Yields 3 Quarts*
1 Quart Whole Milk
1 Quart Heavy Cream
16 Egg Yolks
1 Pound Sugar
1 Fresh Ghost Chili
2 Packs of Melissa’s Dry Roasted Corn
Begin by heating the milk and cream in a medium sized pot. Add the chili with the stem removed and the 2 packs of corn. Bring to a simmer, then remove from heat, cover and steep for 30 minutes. Once the mixture is done steeping, combine the yolks and sugar in a stand mixer fitted with a whisk and cream them together on high speed until light and pale.
Blend the cream mixture carefully in a blender until smooth, then return to heat. (Please note, when blending a liquid, you need to start out on a very low speed. If you start high, the steam will build up and pop off the top and then you will be covered in hot cream and chili.) Temper the cream mixture with the yolk mixture, and over low heat slowly cook the custard while continuously scraping the bottom of the pot with a rubber spatula until it coats the back of a spoon.
Transfer the mixture into a bowl set over an ice bath and stir until cooled. Process the mixture using an ice cream machine (follow the instructions provided by the particular ice cream machine you are using). Store in the freezer in an air tight container labeled and dated.
Just remember that any ice cream made with a chili or pepper can be hot! You may be tempted or tricked to eat more of the ice cream to help cool your mouth. However, doing so will only make it worse. My wife found out the hard way (she loved the taste and kept eating it, but it was a little too spicy for her palate). Only those with tolerance for heat need consume. Now get out there and make some ice cream!
Crafted Creations 