Shishito Pepper Ice Cream Recipes

Steps:

• Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.

Steps:

• Set a cast iron skillet over high heat.
• Dip peppers in oil to coat, then set in the hot skillet to blister, 30 seconds per side.
• Remove from the heat and sprinkle with salt. Remove and discard stems. Blend peppers and sugar in a food processor until thoroughly combined.
• Combine pepper-sugar mixture, cream, milk, and milk powder in a saucepan over low heat. Cook and stir until sugar and milk powder have dissolved, 3 to 5 minutes.
• Whisk egg yolks in a small bowl. Add to the saucepan and cook, stirring occasionally until mixture reaches a temperature of 175 degrees F (80 degrees C), about 10 minutes.
• Pour ice cream base into a bowl, cover, and refrigerate 8 hours to overnight.
• Remove ice cream base from the refrigerator and strain out pepper fragments with a mesh sieve.
• Pour base into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Steps:

• Preheat oven to 450˚ F. Cut a 1- to 1 1/2-inch slit down the length of each shishito pepper. Stuff the peppers with the cheese. Wrap each stuffed pepper with a small slice of the serrano ham.
• Arrange the peppers on a parchment paper-lined baking sheet. Bake until the ham is lightly browned and the cheese is melted, 15 to 20 minutes.

Steps:

• In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
• Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.