Light Peach & Jalapeño Ice Cream Recipe
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 4 Cups
Ingredients
- 1 pound peaches
- 1/3 – 1/2 large jalapeño, sliced
- 2/3 cup sugar
- 1 1/3 cup light cream
- 2/3 cup 1% milk
- 2 tablespoons lemon juice
- Dash of salt
Instructions
- Slice peaches into thin slices. Put about 2/3 of them into a food processor with the jalepeños, 1 tablespoon of lemon juice and 1/3 cup sugar. Puree until smooth. Add additional jalepeño if not spicy enough. Mix puree with light cream and milk, stir with a whisk to combine. Cover with saran wrap and let chill at least an hour.
- In another bowl, mash the remaining peaches and sugar with a pastry cutter or fork. Add in lemon juice and a dash of salt to taste. Add additional sugar for sweetness. Cover with saran wrap and chill for about 15- 30 minutes.
- Once cream mixture and peach mixture have chilled, mix together and stir well with a whisk. Pour entire mixture into the frozen canister of an ice-cream maker and turn on, letting it churn for at least 20 minutes, or until thick and creamy. Serve immediately or freeze for later consumption.