Recipe: Jason Wilson’s Nogales Freeze-Out

Call this one a cocktail made for a cone! Continuing his quest for total food-world domination, our good friend Jason Wilson (fresh from his world-famous “Badasssss Caramelized Onion Fajitas” recipe found on this site) puts his sweet tooth to the test, this time sharing a unique homemade ice cream recipe that blends several popular dessert and after-dinner-drink ingredients together with our Mexican-Style Habanero Sauce. It’s spicy, soothing, satisfying — and very easy to do. We couldn’t get enough of it — and Jason says it makes a great accompaniment to pecan pie. Thanks again, Jason!

Here’s what he did:


1/4 cup Fat Cat Mexican Style Habanero Sauce
1/2 cup firmly packed light brown sugar
1 cup whole milk
5 egg yolks
1/4 teaspoon ancho chili powder
1/8 teaspoon cinnamon
1/4 teaspoon unsweetened cocoa powder
1 teaspoon vanilla extract
1 tablespoon Kahlua
1/2 cup toasted almonds
1/2 pint heavy whipping cream


Mix together the first seven ingredients above and heat them in a double boiler until they reach custard-like  consistency, stirring constantly so as not to form curds.  Remove from heat.

Whisk in the rest of the ingredients and cool completely in the fridge.

Once cool, put the mixture in an ice cream maker for about 20-25 minutes. Serve immediate or place in the freezer for a few hours to firm up.