Feel The Burn: Mango Habanero Ice Cream

In elementary school we learn that our tongue can detect four basic tastes: sweet, sour, salty, and bitter. Our enjoyment of complex foods beyond these four basic tastes stems from the smell, the texture or mouth feel, and the temperature of the dish. And then there is heat – the kind that comes from chili peppers like jalapeños or habaneros. This heat is caused by a molecule called capsaicin, which is produced by certain peppers as a defense against mammals and fungi.

Capsaicin is a member of a class of compounds called secondary metabolites because they are not used by the plant as part of its primary metabolism. Many of these plant secondary metabolites have useful properties that we exploit for their medicinal properties. In addition to its use in food, capsaicin has medicinal uses, including pain relief, and is of course a main component of pepper sprays.

Capsaicin causes the sensation of heat because it binds to a protein receptor on sensory neurons that is involved in temperature sensing. In a way, it tricks our body into thinking that we have been burned. Capsaicin acts like a key, opening a door in the receptor that releases calcium ions, which are sensed by surrounding neurons, sending a signal to the brain. Your brain senses a burn and in response you may start to sweat and your nose may run as your body sends fluids to the affected area.

The highest concentrations are found in the tissue that surrounds the seeds, so removing the vein that holds the seeds can greatly reduce the amount of heat that a pepper contributes to a dish. It is also a good idea to use rubber gloves when handling very hot peppers to avoid contact with your hands – and be especially careful not to rub your eyes.

Because it is a hydrophobic (water hating) molecule, capsaicin binds strongly to fats and oils, and water is not very effective in removing it. Use soap to remove it from your skin and drink milk to quell the fire in your mouth. Casein a fat loving protein in milk will bind the capsaicin helping to wash it away.

Mango Habanero Ice Cream

Ingredients
2 cups Whole Milk
2-3 Habanero Peppers
2 fresh, ripe Mangos
Juice and Zest of 1 Lime
2 cups Heavy Cream
1 cup sugar

De-seed and de-vein the habanero peppers and chop finely, using great care to not touch your face. (I wore plastic gloves.) Heat the milk and half of the chopped pepper in a saucepan over medium heat for about 10 min, then remove from heat to cool. Set the other half of the pepper aside. Skin the mangos, adding the flesh to a small food processor along with the lime juice and zest. Pulse until smooth. Combine cream sugar and mango puree, mixing until smooth. Then add the pepper infused milk and remaining habanero pepper. Once combined, use an ice-cream maker to freeze. It hurts so good.

P.S.  It is not a good idea to try to take pictures of ice cream when it is 95 degrees in your house. Just eat the ice cream, and take pictures later.