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    FIRE AND ICE


    Source of Recipe


    Nelda Foust


    List of Ingredients


    • 2 cups vanilla ice cream
    • 2 tsp finely chopped jalapeno pepper
    • 1 tsp grated, lime peel, divided
    • 1 cup water
    • 1/4 cup sugar
    • 1 cup peeled and chopped kiwifruit
    • 1 T. lime juice
    • 1 cup fresh raspberries


    Instructions


    1. Soften ice cream slightly. Stir in jalapeno pepper and 1/2 tsp lime peel. Freeze until firm.
    2. Combine water, sugar and remaining lime peel in small saucepan; bring to a boil. Boil, uncovered, 5 minutes or until reduced by about one third. Remove from heat; cool to room temperature.
    3. Place kiwifruit and lime juice in blender; process until smooth. Stir in water mixture. Pour through fine strainer to remove kiwifruit seeds and lime peel, pressing liquid through strainer with back of spoon. Refrigerate kiwifruit mixture until cold.
    4. Pour 1/4 cup kiwifruit mixture into each of 6 chilled bowls. Scoop 1/3 cup jalapeno ice cream in center of each bowl. Sprinkel raspberries evenly on top.
 

 

 

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