Serves 12
Ingredients
For the dressing
1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
¾ cup mayonnaise
For the salad
3 cups red cabbage, shredded
2 carrots, shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
½ cup fresh cilantro, chopped
Directions
In a mixing bowl whisk together all ingredients for the dressing until smooth and set aside. Toss together cabbage, onions, carrots, peppers and cilantro until mixed. Mix in dressing and toss until evenly distributed. Season with salt to taste.
Makes 15 Ice Cream Sandwiches
INGREDIENTS
3 cups heavy cream
2 cups dark brown sugar
1 vanilla bean split
1 cup fresh mint leaves
1 habañero pepper, deseeded, pith removed, and cut in half
9 egg yolks
1 cup buttermilk, cold
Pinch of salt
30 medium dark chocolate cookies
DIRECTIONS
In a medium sauce pan, whisk together cream, sugar, vanilla, mint leaves, and habañero pepper. Bring to a pre-boil, and reduce to simmer, about 10 to 15 minutes. Strain out habañero, vanilla, and mint leaves. Scrape the inside of the vanilla bean before discarding, and add to cream mixture. Place the mixture back on low heat, and, in the meantime, beat the egg yolks in a separate mixing bowl. Whisk the beaten eggs and buttermilk into the cream mixture, making sure the mixture does not cook the eggs, keep on very low, and keep whisking. Continue to whisk until mixture turns into a thick custard. Add a pinch of salt and take off of burner, and allow to cool. Then refrigerate. When cold, process ice cream in an ice cream maker, following directions of the ice cream maker.
To assemble cookies, place a scoop of ice cream on the flat part of the cookie, and place the other flat part of the cookie on the other side. Press down gently until a disc forms. Place on a cookie sheet or plate, and place in the freezer until frozen again.