by Sagegreen
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Sagegreen's Notes:
1 cup cooked and sugared strawberries, chilled Ask a question about this ingredient
1 cup fire roasted mild red pepper Ask a question about this ingredient
1/2 cup ricotta Ask a question about this ingredient
3/4 cups whole milk Ask a question about this ingredient
3/4 cups heavy cream (it happened to be whipped already) Ask a question about this ingredient
1/3 cup acacia honey Ask a question about this ingredient
1/3 cup organic cane sugar Ask a question about this ingredient
1/4 teaspoon hot paprika (for more heat) or Aleppo pepper flakes (for milder) Ask a question about this ingredient
1/4 teaspoon fennel seed, milled or ground Ask a question about this ingredient
1/2 tablespoon fresh lime juice Ask a question about this ingredient
sprinkle of hot paprika or Aleppo chili pepper flakes for garnish Ask a question about this ingredient
Assemble the ingredients in a food processor or blender and puree. Then chill the mix thoroughly. If you do not want heat you could use a sweet paprika instead.
Ask a question about this stepPour into an ice cream maker and process according to the maker's directions. Serve right away (or store in the freezer and then let soften for serving).
Ask a question about this stepGarnish with a daring sprinkle of Hungarian hot paprika or Aleppo chili pepper flakes.
Ask a question about this stepI am so intrigued by this ice cream and will definitely be making it. Sounds absolutely wonderful! Love to pull out our ice cream maker...
Thanks, BKR. This ice cream has an interesting texture with the ricotta, peppers and strawberries, and great pink color.
You won't regret it! Thanks to ChezSuzanne and drbabs among others with all their inspiration, I did last summer. This was my first recipe with it, too!
It's funny; I was thinking of an ice cream with chili peppers, too! I didn't remember this from last summer.
Well, I did change the name for this week. I bet there will be other ice cream recipes, so you should go forward with yours!
very good recipe
I have the same ice cream maker attachment, and I find it tricky to pour into. Your use of of ricotta cheese in the ice cream is quite original, and so appealing. I'm with Lizthechef as a fan of your culinary creativity.
Thank you. I just happen to have ricotta and thought it would pair well with the roasted peppers. It was really good right when I made it. Tonight I needed to let it sit for a good 5 minutes for everything to soften again. I really do like the hot paprika as a controlled garnish!
Your creativity in the kitchen overwhelms me!
You are so kind! Thank you. This was fun to make. It is on the savory side of sweet.
I think I need to become the proud owner of an ice cream maker!! : )
It is such fun. This is the first time I used it and it is easy! Bet you will love one!
Aww thanks, Sagegreen!! This is gorgeous and has such an interesting combination of flavors - I bet it is delicious. It is inspiring me to make something frozen right now. Hooray for the arrival of your ice cream attachment! I can't wait for your next frozen recipe(s)...
Yes, completely! I did that over a bag inside, but my photo just shows my roasting process outside.
Nozlee is the Assistant Editor of Food52.
Love it! So creative.