Lime Jalapeno Frozen Custard
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
- 2 cups heavy cream
- 1 cup milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch of table salt
- 1 jalapeno pepper, seeded and chopped small. You can leave some seeds in to make it a bit hotter.
- 5 large egg yolks
- Juice of one lime
- Zest from 3 limes
Instructions
- Combine 1 cup of the heavy cream and the 1 cup of milk with the sugar in a sauce pan over medium heat. Stir until the sugar is dissolved and small bubbles start to form at the edge of the pan. This should not take more than 4 minutes. Do not let this go to a boil.
- Add in about 3/4 of the chopped jalapeno and remove the pan from the heat. Cover it and let it sit for at least an hour. Taste the mixture, if t is NOT spicy hot enough then let it sit a while longer, if it is go to your next step.
- In a large bowl, add ice and water, place a smaller bowl inside the large bowl with the ice and water. Pour in 1 cup of the heavy cream and allow to cool.
- Separate the egg yolks from the egg whites. Place the yolks in a bowl and whisk in about 1/2 the warm cream from the pan. Pour this back into the the same pan and return the pan to the heat for about 4 to 6 minutes to thicken the mixture slightly. Do not let this come to any degree of a boil, if you do it will cook the eggs which will ruin the ice cream. If you have an instant read thermometer the done temp is around 170° to 180°.
- Once that temp is reached , immediately pour this into the now COLD heavy cream that is in the bowl sitting in ice water and whisk together . Monitor the temp and keep mixing until the temp of the cream mixture reaches 70°
- Mix in the lime juice at this time then cover the bowl with plastic/cling wrap and place in the refrigerator for at least 4 hours or over night.
- When you are ready to churn your custard, pour it into the ice cream maker and run it as the instructions describe.
- In the last minute or so of freezing add in the remaining chopped jalapeno peppers and the lime zest to make sure it gets folded into the mixture well.
- Once this is finished, transfer it into an airtight container and put it in the freezer for 2 hours or up to a couple of weeks.