I have not tried this yet, but I can’t wait too.
2 pints half and half
3/4 cup sugar
2 Tbl sugar
2 Tbl butter
4 egg yolks, beaten
1 1/2 cups blanched sliced almonds
1/4 cup chopped Habanera chilies ~ (1/4 to 1/2)
1 Tbl vanilla extract
2 tsp almond extract
1 Tbl oil
Lightly toast nuts in a skillet or oven and set aside. In a small skillet, heat the oil and sauté chopped chilies and set aside. In a double boiler, heat the half and half adding 3/4 cup of sugar and stirring until sugar is dissolved. Don’t let the mixture boil. Add egg yolks and continue stirring until mixture is thick enough to coat the back of a spoon or tines of a whisk. Add extracts, stir until blended then remove from heat.
In a small saucepan, melt the butter and add the remaining sugar, stirring until sugar begins to bubble. Add the nuts and chiles and stir until the nuts and chilies are well coated. Remove from heat and let cool. Combine the nuts and chilies with the half and half mixture, stir and let cool in fridge. After the mixture is cool, get out your ice cream freezer, dump the mixture in and proceed according to the directions for your unit.