Jalapeno Ice Cream
Jalapeno Ice Cream
1 medium jalapeno or Serrano chile
1 cup water
1 3/4 cups granulated sugar
1 1/2 cups milk
1 1/2 cups heavy cream
9 large egg yolks
1 tbsp framboise or vanilla extract
Quarter the chile lengthwise & remove the seeds, veins, & any remnants of stem
Chop it into 1/4-inch pieces
Place the chopped chile in a small saucepan
Add water & 1 cup of the sugar
Bring to a gentle boil over medium-low heat
Cook for 10 min, then remove from the heat & let st& for at least 4 hrs
In a medium-size heavy-bottomed saucepan, combine milk, cream & 1 tbsp of the sugar
Bring to a scald
Meanwhile, put remaining sugar (1/2 cup plus 3 Tbsp), egg yolks & framboise or vanilla extract in a large bowl & whisk just to blend
While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up
Return the mixture to the saucepan & set over medium-low heat
Cook, stirring with a wooden spoon & constantly scraping the bottom of the pan, until the custard has thickened slightly & coats the back of the spoon
Strain the custard through a fine sieve into a bowl & nestle it in a larger bowl of ice
Let cool, stirring occasionally, then transfer to an ice cream maker & freeze according to the manufacturer’s instructions
Drain the chile & add to the soft ice cream
Transfer to a storage container & freeze until firm
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