Jalapeño Ice Cream Recipe

Name: Jalapeño Ice Cream Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Yield: 10 servings
Ingredients: 1 ½ cups heavy cream; 3 medium jalapeños; ¼ cup fresh lime juice; 1 teaspoon fresh lime zest; 4 large egg yolks; ½ cup granulated sugar; 1 ½ cups whole milk; ¼ cup honey; ½ teaspoon salt

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
6 hrs
Total Time
6 hrs 30 mins
Servings
10 servings
Calories
232 kcal
Course
Dessert
Cuisine
North American

Jalapeño Ice Cream Recipe

Iris Warren

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Ready to spice up your dessert game? Jalapeño ice cream might sound unconventional, but think about it: cream is the classic antidote to heat. The jalapeño melds right into the creaminess, simmering the heat but still providing a pleasant tingle and flavor. It's perfectly complemented with honey for sweetness and zesty lime to brighten things up!

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Ingredients

Servings

1 ½ cups heavy cream
3 medium jalapeños stemmed and seeded
¼ cup fresh lime juice
1 teaspoon fresh lime zest
4 large egg yolks
½ cup granulated sugar
1 ½ cups whole milk
¼ cup honey
½ teaspoon salt

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Instructions

Add the heavy cream and jalapeños to a high-speed blender and blend until smooth and combined, about 2 minutes - see notes. Strain the mixture through a fine-mesh sieve into a large bowl. Add the lime juice and lime zest and whisk to combine. Set aside.
In a medium bowl, whisk the egg yolks and granulated sugar.
In a medium-sized pot, add the milk, honey, and salt and place the pot on medium heat. When the milk is gently steaming, slowly pour it into the egg yolks, whisking constantly. Return the mixture to the pot and cook, stirring constantly, until it has thickened enough to coat the back of a spoon.
Strain the custard through a fine-mesh sieve into the bowl with the jalapeño mixture. Whisk to combine. Place a piece of parchment paper directly on the surface of the custard and place it in the fridge to chill for at least 4 hours, or until very cold.
Churn the ice cream until a soft serve consistency– usually about 16-20 minutes. Once churned, transfer the ice cream to a loaf pan and press a piece of parchment paper on top. Freeze until set– at least 6 hours but preferably overnight. Scoop and enjoy.

Notes

Make sure to chill your ice cream maker bowl according to the manufacturer’s instructions - usually for at least 24 hours.
If you don't have a high-speed blender, you can use a regular blender. There will be little chunks of jalapeño if you use a regular blender. You can either enjoy these spicy bites or strain the blended jalapeño cream to remove them.
RECIPE DEVELOPER NOTES
Heavy cream adds richness and creaminess to the ice cream. We’re also using it to help puree our jalapenos.
Jalapenos add a great spice and pepper flavor to the ice cream. It may sound unusual but trust me, it’s delicious! Leave the seeds in for more spice, or remove them for less spice– up to you!
Lime juice and zest add a bit of freshness and acidity to balance out the spice of the jalapeno.
Egg yolks add richness and thicken the custard.
We’re using both granulated sugar and honey to sweeten the ice cream. Granulated sugar adds most of the sweetness while honey adds an earthy flavor that pairs really well with the jalapeno.
Milk is used to add moisture and create the custard base for our ice cream.
Salt helps balance out the sweetness and spice of the ice cream.

Nutrition Information

Show Details

Serving 1 = 1/10th of the recipe Calories 232kcal (12%) Carbohydrates 21g (7%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 118mg (39%) Sodium 144mg (6%) Potassium 119mg (3%) Fiber 0.2g (1%) Sugar 20g (40%) Vitamin A 731IU (15%) Vitamin C 7mg (8%) Calcium 79mg (8%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 232 kcal

% Daily Value*

Serving	1 = 1/10th of the recipe
Calories	232kcal	12%
Carbohydrates	21g	7%
Protein	3g	6%
Fat	16g	25%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	118mg	39%
Sodium	144mg	6%
Potassium	119mg	3%
Fiber	0.2g	1%
Sugar	20g	40%
Vitamin A	731IU	15%
Vitamin C	7mg	8%
Calcium	79mg	8%
Iron	0.3mg	2%