Zapata's Revolution A Chat Recipe by Your Host Art Guyer

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	* Exported from MasterCook * Zapata's Revolution (Hot Ice Cream) (CP) Recipe By : Chile Pepper Magazine -- April 1999 Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Magazine Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups pine nuts * 1/2 cup fresh habanera peppers -- finely chopped 1 teaspoon extra virgin olive oil 3 cups whipping cream 1 cup milk 7/8 cup sugar -- divided 4 egg yolks -- beaten 1 tablespoon vanilla extract 2 teaspoons almond extract 2 tablespoons butter * Or substitute 1-1/2 cups blanched almonds Lightly toast dry pine nuts in a skillet or on a baking sheet in an oven and then set them aside. In a non-stick skillet, combine olive oil and habanera peppers. Sear the peppers over high heat and then set aside. Combine cream, milk, and 3/4 cup sugar in a double boiler. Cook over medium heat, stirring occasionally, until sugar is completely dissolved. Gradually add beaten eggs, whisking constantly, until mixture is smooth and hot. Cook over simmering water, stirring constantly, until mixture thickens enough to coat whisk blades or the back of a spoon. Do not allow mixture to boil. Stir in extracts. When the extracts have blended, allow mixture to cool. In a small saucepan, melt butter and stir in remaining 1/8 cup of sugar. Cook until sugar bubbles. Add toasted pine nuts and seared habanera peppers and stir until they are coated in butter and sugar, then allow to cool. Add pine nuts and habaneras to cream mixture, then pour the mixture into your ice cream freezer's container. Freeze according to the manufacturer's directions. - - - - - - - - - - - - - - - - - - NOTES : Yield: 1 quart Emiliano Zapata was a Mexican revolutionary and advocate of agrarianism who fought in guerrilla actions both during and after the Mexican Revolution (1911 - 1917). Heat Scale: Medium Formatted in MasterCook by Art Guyer Presented in a Special FareShare Chat

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