INGREDIENTS

INSTRUCTIONS

This weekend I got my first fresh habs from Sainsburys.  Surprisingly
enough they were grown in Jamaica - so doesn't that make them scotch
bonnets? Funnily enough, the flesh is very mild and sweet - however, the
placenta and the seeds are of neutorn bomb intensity - but, like preparing
Fugu, if you were to trim carefully, one could make some acceptable
rellenos out of them providing one carefully sculpted out the seeds &
placenta without 'contaminating' the flesh. I know, it seems a waste to use
a hab in this way, but some of us are just too wimpy to take the full force
of the chile. So - I realised early on in my chile appreciation days that
the chance of coordinating fresh habs and a ripe mango were slim. All
mangos are sold underipe mainly, and habs are very thin on the ground here
in the UK - But this time it happened and I picked up a very ripe and
fragrant mango which coincided well with the habs I found.
I used a tub of Haagen-Daaz vanilla, mixed the mango and one hab (no
seeds!) with it - refroze and produced probably the most interesting ice
cream I have ever tasted (except for the unroasted coffee bean ice cream I
tried once). I really recommend this recipe - it is quite a gustatory
experience - talk about mixed messages!
Posted to CHILE-HEADS DIGEST V3 #163
Date: Tue, 19 Nov 96 8:58:09 GMT
From: <dharris@edltc11.ericsson.se> (DAVE HARRIS)

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