Ingredients:
- 1/2 habanero pepper , seeds and stem removed (this amount can vary depending on the heat index of the habanero)
Directions:
- Combine all the ingredients in a 2-quart saucepan over medium-high heat and bring to a boil, stirring often. Once the mixture comes to a boil, reduce the heat to medium-low and simmer until the fruit is tender, 10 to 15 minutes. Once the fruit is cooked, remove from the heat, and allow to cool slightly. Working in batches, puree the mixture in a blender. Chill thoroughly before proceeding.
- When the mixture is thoroughly chilled, transfer to an ice cream maker and process according to the manufacturer's instructions. Transfer to a freezer safe container and freeze until firm, 6 to 8 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1329.6 Kcal (5567 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 20.88mg | 1% | |
| Potassium | 1113.6mg | 24% | |
| Total Carbs | 339g | 113% | |
| Sugars | 327.6g | 1310% | |
| Dietary Fiber | 13.2g | 53% | |
| Protein | 6.6g | 13% | |
| Vitamin C | 237.6mg | 396% | |
| Calcium | 122.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 96.77 Kcal (405 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.52mg | 1% | |
| Potassium | 81.05mg | 24% | |
| Total Carbs | 24.67g | 113% | |
| Sugars | 23.84g | 1310% | |
| Dietary Fiber | 0.96g | 53% | |
| Protein | 0.48g | 13% | |
| Vitamin C | 17.3mg | 396% | |
| Calcium | 8.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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