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Fire And Ice

chef.cristian's picture
Ingredients
  Vanilla ice milk/Low fat ice cream 2 Cup (32 tbs)
  Finely chopped jalapeno 2 Teaspoon
  Grated lime peel 1 Teaspoon, divided
  Water 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Peeled and chopped kiwifruit 1 Cup (16 tbs)
  Lime juice 1 Tablespoon
  Fresh raspberries 1 Cup (16 tbs)
Directions

GETTING READY
1. In a small saucepan, combine water, sugar and ½ teaspoon lime peel
2. Heat to boiling point, stirring until sugar dissolves.
3. Boil syrup, another 5 minutes or until reduced to 1/3rd .
4. Take pan off heat and let syrup cool to room temperature.

MAKING
5. In a small bowl, slightly soften ice milk and stir in jalapeno and remaining lime peel.
6. Freeze until firm.
7. In a liquidizer or food blender jar, combine the kiwifruit and lime juice.
8. Blend into a smooth puree.
9. Add the prepared sugar-lime syrup and pulse until blended.
10. Into a bowl, strain the kiwi puree through a fine meshed strainer to remove kiwi seeds and lime peel.
11. Refrigerate kiwi fruit mixture until chilled.

SERVING
12. Into 6 chilled dessert bowls, pour equal amounts of kiwifruit mixture
13. Use an ice-cream scoop to scoop frozen jalapeno ice milk and place over kiwi mixture.
14. Scatter raspberries on top.
15. Garnish with lime peel strips, if desired.
16. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Kiwi
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Servings: 
6

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