Jalapeño Ice Cream Recipe
Ready to spice up your dessert game? Jalapeño ice cream might sound unconventional, but think about it: cream is the classic antidote to heat. The jalapeño melds right into the creaminess, simmering the heat but still providing a pleasant tingle and flavor. It's perfectly complemented with honey for sweetness and zesty lime to brighten things up!
Ingredients
- 1 ½ cups heavy cream
- 3 medium jalapeños, stemmed and seeded
- ¼ cup fresh lime juice
- 1 teaspoon fresh lime zest
- 4 large egg yolks
- ½ cup granulated sugar
- 1 ½ cups whole milk
- ¼ cup honey
- ½ teaspoon salt
Instructions
- Add the heavy cream and jalapeños to a high-speed blender and blend until smooth and combined, about 2 minutes - see notes. Strain the mixture through a fine-mesh sieve into a large bowl. Add the lime juice and lime zest and whisk to combine. Set aside.1 ½ cups heavy cream, 3 medium jalapeños, ¼ cup fresh lime juice, 1 teaspoon fresh lime zest
- In a medium bowl, whisk the egg yolks and granulated sugar.
- In a medium-sized pot, add the milk, honey, and salt and place the pot on medium heat. When the milk is gently steaming, slowly pour it into the egg yolks, whisking constantly. Return the mixture to the pot and cook, stirring constantly, until it has thickened enough to coat the back of a spoon.4 large egg yolks, ½ cup granulated sugar, 1 ½ cups whole milk, ¼ cup honey, ½ teaspoon salt
- Strain the custard through a fine-mesh sieve into the bowl with the jalapeño mixture. Whisk to combine. Place a piece of parchment paper directly on the surface of the custard and place it in the fridge to chill for at least 4 hours, or until very cold.
- Churn the ice cream until a soft serve consistency– usually about 16-20 minutes. Once churned, transfer the ice cream to a loaf pan and press a piece of parchment paper on top. Freeze until set– at least 6 hours but preferably overnight. Scoop and enjoy.
Notes
Make sure to chill your ice cream maker bowl according to the manufacturer’s instructions - usually for at least 24 hours.
If you don't have a high-speed blender, you can use a regular blender. There will be little chunks of jalapeño if you use a regular blender. You can either enjoy these spicy bites or strain the blended jalapeño cream to remove them.
Serving: 1 = 1/10th of the recipe, Calories: 232kcal, Carbohydrates: 21g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 118mg, Sodium: 144mg, Potassium: 119mg, Fiber: 0.2g, Sugar: 20g, Vitamin A: 731IU, Vitamin C: 7mg, Calcium: 79mg, Iron: 0.3mg