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The Wind Attack

Made by Danny
Cake and Ice Cream

Urfa Bieber pepper flakes have quickly become a favorite spice in my repitroire.

These delightful dark purple peppers come from the Urfa region of Turkey and are dried in the sun, de-seeded and then crushed into flakes.

They aren’t particularly spicy but they have a raisin-like almost chocolate taste that adds a lot of flavor to any dish you use them in. I love them on pizza in pasta dishes and particularly on egg dishes of all sorts.

Their chocolate and fruit undertones also make them perfectly suited for sweets too!

I was first given this idea a while back when restocking on urfa at Spice Station in Silverlake. The shopkeep told me I should try using them in a dessert application. I was intrigued, as I love spicy desserts, but I never got around to doing any dessert experiments, until now!

For my 25 Tastes Birthday Dinner, I decided to try making an urfa ice cream, to really highlight the flavor of the pepper flakes.

The addition of a vanilla bean complimented the peppers like whoa and made for a vanilla ice cream that was anything but “vanilla.”

This ice cream is great on it’s own, in a beer float, or on top of flourless chocolate cake!

As a variation, try adding a couple tablespoons of cacao nibs in the last minute of churning.

Urfa Pepper Ice Cream Makes About a Quart


  • 2 cups whole milk
  • 1/2 cup raw sugar
  • 1 tbs arrow root powder
  • 1 vanilla bean
  • 1 tsp urfa pepper flakes
  • 1 cup cream
  1. In a medium saucepan, whisk together the milk, sugar, arrow root and urfa pepper flakes. Slice the vanilla bean open and scrape out the seeds and add them to the milk mixture and then add the pod as well.
  2. Place over medium heat and bring to a boil, whisking frequently. Once boiling, reduce to a simmer and cook until the mixture thickens enough to leave a thin film on the sides of the pan and has a cream-like consistency, about five minutes. Remove from heat.
  3. Strain the mixture through a fine mesh strainer into a one quart container. Discard the vanilla pods. Add the cream to the milk mixture and stir to combine. Refrigerate the mixture until completely chilled.
  4. Freeze according to your ice cream maker directions. Once churned, transfer back to your quart container and freeze until firm. Allow to soften slightly before serving.


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