Ice Cream with Mango, Chocolate Chips, and Jalapeno
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yields 1 Pint
- 1 Ripe Mango, Chopped
- 1/2 cup Dark Chocolate Chips
- 1/2 Jalapeno, diced
- 3/4 cup Sugar plus 1 tbsp
- 2 Eggs
- 2 cup Heavy Whipping Cream
- 1 cup Milk
Add chopped mango and sugar together in a container with a lid. Stir the sugar and mango together and refrigerate for at least half an hour making sure to stir every 10 minutes.
Sweet Cream Base:
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in in the cream and milk and whisk to blend.
Add the cream base to your ice cream maker. While the ice cream maker is starting up, finely dice your jalapeno. Saute the jalapeno on a dry nonstick frying pan. This process opens up the heat and will help bring out the flavor in the ice cream process. Saute for only about 20 – 30 seconds.
Add the mango, chocolate chips and jalapeno when there is about 5 minutes left of the ice cream process, making sure to follow your ice cream makers instructions.
Recipe from Joy of Kosher, 2013