Meyer Lemon Ice Cream with Candied Jalapenos
For candied jalapenos
- 2 jalapeno peppers, stemmed, seeded, and diced
- 1 cup sugar
For ice cream base
- 2 cups whole milk
- 4 teaspoons cornstarch
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon kosher salt
- 2 tablespoons Meyer lemon zest (from about 3 lemons)
- 3 tablespoons cream cheese, softened
To make the candied jalapenos
- Combine the sugar with 1 cup of water and bring to a boil. Lower heat to medium-low, and when sugar is dissolved, add the jalapenos and simmer for 10 minutes. Drain well. (Discard liquid, unless maybe you want some spicy simple syrup for other uses–cocktails?)
- Spread out the jalapeno pieces on a sheet of wax paper, Leave them out until dry (this took me overnight, which conveniently is how long I usually chill the custard).
To make the ice cream base
- Combine 1/4 cup of the milk and the cornstarch until smooth and set aside.
- In a large saucepan, whisk together remaining milk and the cream along with the sugar, corn syrup, lemon zest, and salt. Bring to a boil over medium-high heat. Cook for 4 minutes, then remove from heat, cover, and let the mixture steep for an hour.
- Return to mixture to a boil, stir in the cornstarch slurry, and cook, stirring, until thickened, about 2 minutes.
- Pour 1/4 cup of the hot milk mixture into a small bowl with the cream cheese and whisk until completely smooth, then whisk this into the rest of the milk mixture. Strain mixture through a fine mesh, discard solids, cover and chill thoroughly.
- When mixture is completely chilled, churn ice cream according to manufacturer instructions, then fold in the candied jalapenos and transfer to a storage container before freezing. Makes a quart.