Jalapeno Ice Cream
Creamy, cool sweetness collides with spicy, zesty heat in Jalapeno Ice Cream, creating a surprising fusion of smooth, rich dairy with the fiery kick of jalapeño peppers.
Servings: 6
Ingredients
- ¾ cup sugar
- ¼ teaspoon salt
- 2-4 jalapenos stems and seeds removed, chopped very small
- 2 cups heavy cream divided
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Combine the sugar, salt, and jalapenos in a saucepan. Add 1 cup of cream and bring to a low simmer over medium-high heat, while stirring constantly. (DO NOT boil.) Reduce heat to maintain a simmer while stirring constantly. When the sugar has dissolved, remove from the heat, cover, and let the mixture rest and cool for 60 minutes.
- When the mixture has cooled, place a fine mesh strainer over a glass bowl next to the stove. Pour the cooled mixture through the strainer. Discard the peppers.
- Add the remaining cup of cream, milk, vanilla, and ground cinnamon to the infused cream. Whisk to combine and then pour into the ice cream maker. Freeze according to the manufacturer's instructions.
Nutrition
Calories: 394kcal | Carbohydrates: 30g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 134mg | Potassium: 150mg | Fiber: 0.2g | Sugar: 30g | Vitamin A: 1283IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 0.1mg