The Dessert That Was On Fire

No hunger games here, just a delicious dessert served flaming. I came up with this recipe as part of this year's annual inter- Co-op Iron Chef competition, earning the second highest score of all the dishes prepared. It's a cool and refreshing avocado and corn ice cream, paired with a fiery lime and cayenne syrup. The following recipe has two variants; one is standard, made with dairy, the other is vegan, with soy substitutes. May the odds be always in your favor (and delicious).

-=Avocado Ice Cream=-

-Ice Cream-

1 avocado

1/2 cup frozen corn

1/4 cup vanilla yogurt [OR] 4 oz silken tofu + 1/4 cup soy milk

2 Tbsp sugar

lime juice

In a bowl, mash the avocado until smooth. In a blender or food processor, lightly pulse the corn until shredded but not liquified. Add the yogurt and sugar and mix thoroughly.

VEGAN OPTION: replace the yogurt with 4 oz silken tofu, 1/4 cup soy milk, and an additional 2 Tbsp sugar.

Add 1-2 tsp lime juice (or the juice from half a fresh lime). Mix together and let chill in the freezer for 30 minutes.

-Syrup-

1 cup water

1 cup sugar

1/2 tsp cayenne pepper

lime juice

In a small saucepot, heat the water and sugar together until dissolved. Add the pepper and 2 tsp lime juice and let simmer on low heat to thicken the syrup to desired consistency.

Spoon ice cream into empty half shell, with syrup on the side. Pour liquor over the ice cream (apple schnapps or 151 rum work well) and ignite with a lighter. Serve while flaming.