Mango 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.

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Ingredients

Mango Jalapeño Ice Cream (makes about 1 quart):

  • 1/2 C jalapeño simple syrup (recipe below)
  • 2 mangos, peeled and chopped, plus 1 peeled and chopped for caramelizing
  • 1 T freshly squeezed lime juice
  • 1/4 C sugar, plus 1/4 C for caramelizing mango and extra for candied jalapeño
  • 1/4 t salt
  • 2 C heavy cream

Jalapeño Simple Syrup (can make up to 2 days ahead):

  • 1/2 C sugar
  • 1/2 C water
  • 2 jalapeños, sliced

Instructions

  • Start by making the jalapeño simple syrup. Bring 1/2 C sugar and 1/2 C water to a boil over high heat.
  • Once mixture comes to a boil, lower heat, add jalapeño slices, and let simmer for about 8 minutes.
  • Strain jalapeños from syrup (making sure to save them if you want to sugar them for the top of your ice cream) and put syrup in a bowl or jar to cool in the fridge.
  • Once jalapeño syrup is cooled, place chopped mango (2 of them… reserving the rest for caramelizing), lime juice, and 1/2 C syrup in a blender and puree until completely smooth.
  • Add salt and another 1/4 C of sugar to sweeten things up. If you want to make a healthier ice cream, you don’t have to add any more sugar. I recommend trying the puree before deciding as a lot depends on the sweetness of your mango, too.
  • In a large bowl, stir together mango puree and heavy cream until well combined. Cover bowl with plastic wrap and chill for 4 hours-overnight.
  • When your mixture is chilled, you’re ready to process it in your ice cream maker, according to directions. I ran my machine for about 15 minutes.
  • Then I put the ice cream in containers (love my Zak tubs) and popped back in the freezer for 6+ more hours so it could harden.
  • While the ice cream was freezing more, I decided to caramelize some mango and sugar some jalapeños.
  • I put 1/4 C of sugar in a heavy skillet and heated it over medium heat until it turned a nice caramel color. Then I added the chopped mango in and let it caramelize. I stirred it for about 10 minutes, until the sugar began dissolving and then transferred to a bowl and popped in the fridge to cool.
  • I also took the jalapeños I saved from the syrup and tossed them in sugar.

Recipe from We Are Not Martha, 2013