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Bring Half-&-half and cardamon pods to nearly boiling. Do not scald. Let cool completely; at least 4 hours. Bring water, sugar, cornstarch, lemon and tangerine juice to boil; simmer till mixture begins to thicken. Let cool completely. Remove cardamon pods from cream. Add juice mixture, habeneros, and mango pulp. Mix thoroughly. Freeze in ice cream maker, according to directions; or, freeze in large bowl and whip every couple of hours till desired consistency.
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