Jalapeno Ice Cream
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.
Ingredients
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
1 teaspoon salt
3 fresh jalapeño peppers, split in half
1 vanilla bean, split in half
1/4 cup molasses
3 tablespoons cornstarch
A few drops green food coloring (optional)
Instructions
Combine the heavy cream, whole milk, sugar, and salt in a medium saucepan. Add the molasses, jalapeños, and vanilla bean. Place over medium heat and heat just until bubbles start to form, stirring to dissolve the molasses and sugar. Remove from heat, cover, and let cool to room temperature.
Once the cream mixture has cooled, use a sieve to strain out the jalapeños (and any accompanying seeds) and vanilla beans, and return the strained cream mixture to a saucepan. Use a measuring cup to scoop out about 1/2 cup of this mixture into a separate bowl or cup and whisk in the 3 tablespoons of cornstarch to form a slurry. Pour the cornstarch slurry back in with the rest of the cream and return to the stove.
If a green tint is desired, this is the time to whisk in a few drops of green food color.
Over medium heat, cook the cream mixture while stirring constantly in one direction until the mixture thickens. Continue to let it cook for an additional few minutes, tasting it occasionally until you can no longer detect the taste of cornstarch. Once the starch is completely cooked and the mixture is thick enough to coat the back of a spoon, turn off the heat.
Pour the mixture into a large bowl and press a piece of plastic wrap against the surface (this will help prevent a skin from forming on it while it cools). Chill in your refrigerator for 3-4 hours until completely cool (you can make this up to 24 hours in advance).
Freeze in ice cream maker according to manufacturer’s instructions. Once it’s the consistency of soft-serve, pour into an air-tight and freezer proof container and freeze for at least 4 hours or overnight before serving.
The ice cream will keep in a sealed container in your freezer for up to 2 weeks.