The dried mango powder has a fruity, yet slightly savory tang that I wanted to try adding to all sorts of foods. Starting with frozen yogurt. Some extremely juicy limes I had in the fridge were begging to play along, so I let them. Turning to David for an idea of proportions, I found a recipe for extra-tangy lemon frozen yogurt in his new book, Ready for Dessert. Using that as a jumping-off point, I started mixing and tasting until I had the flavor I was looking for. And then.
Then I saw the green finger chilis. They made the limes’ begging look like a polite, reserved request. So I took one out and began mincing. I put half the pepper in the yogurt and tasted. It didn’t seem that hot – I figured the cooling effect of the yogurt was negating some of the heat. I tasted a piece of the pepper by itself, to gauge the level of spice. I figured adding the other half-chili couldn’t hurt, the only problem being that the straight-pepper experience had temporarily numbed my tastebuds to any other flavors. But no matter, my yogurt was ready to be frozen.
We’ve had a series of heatwaves in Paris this summer, broken up by periods of thunderstorms. During the hot weeks, though, there is nothing like coming home from work on a steamy afternoon, putting something delightful into the ice cream maker to churn, cooling off with a shower, and being rewarded with a refreshing frozen treat. This is why I have had four different kinds of homemade ice cream in the freezer at all times for the last month or so.
Unfortunately, the chili-lime yogurt, upon churning, was not quite ready for primetime. It was intensely lime-y and spicier than I intended (that’ll teach me to go eating raw chili peppers when I’m cooking). The amchoor’s (you remember that – it was, at one time, the point of the yogurt) presence was subliminal. But I wasn’t about to give up. All it needed was the right garnish. Something crunchy, sweet, and ever-so-slightly exotic. That’s when the bag of macadamia nuts - which I bought for no reason other than I wanted to have them around – piped up. “Make us into brittle. We’ll be delicious, and buttery, and caramelized, and oh-so-good.” I needed no further convincing.
There was a near-tragedy when I realized that I had not sufficiently oiled the foil with which I had lined my sheet pan and counter, and the brittle was sticking like crazy. (Another lesson learned: don’t be lazy and think that lining your sheet pan with foil is an appropriate substitute for washing it.) I summoned all my patience and managed to let the candy cool completely before painstakingly picking off the shards of foil that didn’t want to let go of my sweet delight.
At the end of the day, though, the brittle was exactly what the yogurt needed. The perfect rich, honeyed, tropical foil to the puckery, spicy frozen yogurt.
Lime & Chili Frozen Yogurt
This recipe began life as a way to use up an exotic spice I had recently acquired: amchoor. I thought the dried mango powder, with its fruity tang, would lend an exotic touch to lime frozen yogurt. Then I saw a leftover green finger chili in the vegetable drawer and had a brainstorm. If you don’t like spicy food, I’d recommend using only a half or even a quarter of a chili pepper.
1 lb.10 oz./750g plain yogurt
Zest of 2 limes
2½ oz./75ml lime juice (from about 4 limes)
4½ oz./125g raw sugar, such as cassonade or turbinado
1 Tbsp. honey
½ tsp. amchoor (dried mango powder) (optional)
1 green finger chili, deseeded and finely chopped
Pinch of salt
- Blend or whisk all the ingredients together. Taste and adjust sweetness as desired. Chill thoroughly.
- Freeze in an ice cream maker per the machine’s instructions.
- Serve with Macadamia Nut Brittle (see below).
Makes about 1 quart/1 liter.
Macadamia Nut Brittle
Crunchy, buttery little bites of luxury.
3oz./85 ml water
8oz./230g macadamia nuts, roughly chopped
Big pinch of salt
½oz./15g/1 Tbsp. unsalted butter (or use salted, but leave out the other salt)
½ tsp. baking soda
¾ tsp. vanilla extract
- In a medium saucepan, combine sugar, water, and honey. Cook over medium-high heat until it reaches 129 C/264 F.
- Add the macadamia nuts and salt and cook, stirring frequently, to 159 C/318 F.
- Remove from heat and stir in the butter, then the vanilla, and finally the baking soda. The candy will foam up, so be careful.
- Pour onto a well-oiled sheet pan (or a Silpat, if you’re lucky enough to have one, but not foil unless you want to cry), and spread into an even layer, as thin as possible. Leave it to cool and harden completely.
- Break into pieces. A heavy instrument such as a rolling pin comes in handy for this step. Serve as a garnish for frozen desserts, crush even more finely and stir it into just-churned ice cream (vanilla, banana, and coconut are a few suggestions), or just nibble on it straight.
Makes probably more than you need, but who’s going to complain?
Originally published on Croque-Camille.