Stop it! Stop it now! LOL.

My DH thinks I've already gone nuts with the habaneros. Now I have something else to add to the list of "things to do with habaneros". And it gives me a good reason to use that ice cream maker I bought last year and have only used twice. I'm pretty sure I have some frozen peaches....

This really looks fabulous, thanks for posting.

Ann

I bow to your bravery!

I'm gonna pass on this one...........

Deanna

And I love chilies, also admire your spirit -

but I think I'm going to pass with Deanna. However, it's easy for me to pass on ice cream unless it's chocolate and Haagen Dazs.

Set your table with any kind of chilies and eggs, chilies and chicken, chilies and beef etc - you'd have to adopt me or charge me rent as I'd stay so long.

"...easy for me to pass on ice cream unless it's chocolate and Haagen Dazs."

morz8 may have inadvertently hit on a good idea -- chocolate chile ice cream. Those are compatable flavors.

About three years ago I researched ice cream machines in preparation for buying a gift. I think it was a Cuisinart I finally settled on. One factor to consider is noise. As I recall, the Cuisinart had to be shut in a room in the basement because of the noise.

Jim

Deanna writes: I bow to your bravery!

Truth is that I'm almost a wimp compared to other pod-heads that I know. At Open Fields I tried the smallest sliver that I could slice out of one of the new super hot varieties and literally could not talk for several min. And I really wanted to swear! Next guy in line popped an entire pod into his mouth, chewed it up and acted normal for maybe 2 min. Then he started to sweat. I mean really sweat! The sweat just poured off his face. Never seen the like before.

The first hot ice cream I ever tried was Mild To Wild Pepper Co's Apple Smoked Red Savina sprinkled on Breyers All Natural Vanilla. That combo really worked too.

I think what I would like even more than a ice cream maker are some molds to make bars... the kind with popsicle stick handles. Then I could dip in chocolate etc. I saw some plastic ones on ebay, but haven't found the sticks yet.

jt

About the only spice I like in ice cream is ginger. Anything hotter would be better as a topping or sauce. I too, sweat and my throat can even close up. Cayenne is my enemy. The last time I made pepperoni, it was so hot I couldn't enjoy it as much. Need to use less next time

> Cayenne is my enemy

Ken,

I think we both had Polish grandmothers and my mom is Norwegian. No hot peppers in either cultures. It's an acquired taste and very addictive once hooked. My mom emailed me this morning how much the neighborhood kids are loving my salsa (picante) and tortilla chips. She's in small town MN and kids play in her back yard, come in the house to watch tv, get after school snacks & are polite. So different than kids around here.

I like ginger too. (and mary ann)

jt

Loved the pictures. I do not need another excuse to love ice cream.

My in-laws operated a huge truck garden specializing in a wide variety of peppers; like bees to flowers Asians and Latinos came from miles and miles away to pick their favored choices.

It was always interesting to hear little old ladies, especially, describe with anatomical explicitness the various "side-effects" of certain peppers.

Carol

>...describe with anatomical explicitness the various "side-effects" of certain peppers.

Carol,

Yep, the next day can be painful. Below is our chile-head theme song.

jt

Here is a link that might be useful: Burning Ring of Fire

My brother loved hot peppers, the hotter the better. Yes, he did feel the 'after effects' the next day, and regretted eating them. He was so addicted to hot stuff, that, al he cooked was spicy and his wife just couldn't deal with it, so she would cook her own meals. Wish I could enjoy dairy, but need to lake lactic enzyme to allow my system to digest dairy. Thats another trait handed down from foreign generations where milk wasn't as common on the table.

> Wish I could enjoy dairy, but need to lake lactic enzyme to allow my system to digest dairy.

Ken,

While shopping for my next project I noticed that Bryers make an All Natural Lactose Free Vanilla Ice Cream. Do products like this work for you? My mom has same problem with dairy. (I bought the All Natural Vanilla regular kind)

Wally World sells popsicle sticks in the crafts dept and I bought almond bark squares to melt for dipping the frozen bars in. Chocolate flavored almond bark that is. I'll probably vac seal the finished bars.

JohnT

Besides the lactose, can't enjoy much sugar either, due to diabetes. Lately, I have been getting some very painful lower back pain and its probably kidney related. I have to also avoid high potassium (tomatoes!) as well as many other things, due to kidney failure. I bought a VERY heavy electric ice cream maker a couple of years ago that has a built in compressor and freezes it as a quart size. I need to find some fat free cream, and add lactaid to it, then use some of these packaged mixes I bought that have no sugar in them, (Keto brand).
Today, outside temps were at 76 degrees here..

Diabetes really sucks. 2 of my college roommates had it and my best friend at work. Johnny (we called him 'Oval' because of his big stomach on an otherwise very athletic bod) and Don both died young. Johnny was a physician and died at 36 and Don was in his low 50s. They both carried syringes to inject insulin when needed. All were incredibly fit, had voracious appetites and way above average intelligence. Kidney failure... crap! We are happy that you are still fighting back.

Never realized about the kidney issues, until about 20 years ago when a doctor asked me if I drank a lot. Protien levels were high even back then. Anemia is another issue and with 17 medications taken daily, Its a wonder I am not gone already. Diabetes can hit anyone at any age, and even if they are thin and fit, it can strike. Type 1 is the toughest, as its from birth, but I have type 2. Even some pregnent women get it after having a baby. Family inherited diseases are the most common. Here in my family tree, I have cancer, heart disease, artery disease, diabetes, kidney issues, very high colesterol, all of which are waiting to get the best of me someday. Even Linda Lou has been recently diagnosed with diabetes, and has had to seriously modify her diet and eating habits. Had an aunt who went blind from diabetes, and an uncle who was on a kidney machine for a short while before passing.

Over the weekend I filled ice cream bar molds, added a popsticle stick, froze them and then tried to coat with melted chocolate flavored almond bark squares. The coating wouldn't stick to the ice cream. Is there a special trick to this?

Also not happy with the cheap plastic molds.

The coating is quite liquid at room temperature and if your using a melted chocolate its not going to work well as the ice cream would melt before it cooled and hardened. There are a couple of store bough coatings you can by in squeeze bottles in the supermarket. I recall a brand called Magic Shell. These are basiclaly oil based and the oils solidify when expoesed to cold. Bill Nye The Science Guy (PBS) also had some kind of show on this a while back.

jt,

kitchencrafts has a variety of more upscale moulds, but I can't testify to any from experience (I make juice pops for my nieces & nephews in summer with cheap ones from the dollar store, which are definitely imperfect; if I had my own kids & did it more often I would upgrade, for sure!).

I don't know anything about dipping chocolate, but I had an idea that you might be able to get around it: how about rolling the finished ice-cream pops in mini-chocolate chips instead? you could kind of press them in. I have made ice-cream sandwiches with cookie outsides and slightly softened ice cream pressed between and rolled the edges in mini-chips this way, and while some fell off and it never looked as beautiful as the picture in _Canadian Living_ where I got the recipe (surprise, surprise), it worked well enough and tasted great!

Mini-M&M's are another possibility, and might add a nice little crunch effect.

The advantage of mini-choc chips over melt-able chocolates designed to be a coating is that you will get a better chocolate taste, I expect. Most of those chocolate casings are pretty mediocre chocolate, I expect because of everything they have to get The Science Guy to do to it to make it stick to the ice cream.

Just a thought!

I'm glad I looked at this thread. I just bought some hot-chile-flavoured chocolate bark for one of my "briderini" (as they called themselves since I couldn't quite see myself as having "maids" of any kind).

Z