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Jalapeño strawberry ice cream

Print Recipe
Course Dessert
Keyword ice cream
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

For the Base:

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1/4 tsp vanilla extract
  • healthy pinch of cayenne optional

For the Jalapeño Sugar:

  • 1 medium jalapeño seeded and chopped
  • 5 slices candied jalapeño
  • 1/8 cup sugar

For the Strawberry Purée:

  • makes about twice as much as you need, I swirled about half in and used the other half as a topping
  • 1 pint of strawberries about 1 1/2 cups
  • 1/8-1/4 cup sugar depending on your preferred sweetness

Instructions

  • In a bowl whisk together the milk, cream, sugar, vanilla, and cayenne until the sugar is dissolved. Chill thoroughly. Once chilled, churn in an ice cream maker according to the manufacturers instructions.
  • While the ice cream churns make the purées. Combine the ingredients for the jalapeño sugar in the bowl of a food processor (I use a mini for this), and pulse until the jalapeno is very finely chopped. Set aside.
  • Combine the strawberries and sugar in the food processor and pulse until puréed. Set aside.
  • In the last five minutes of churning, add in the jalapeño sugar. I also added a pinch of couse sea salt. When the ice cream is done churning pour half into the container you intend to store it in and swirl a quarter of your strawberries into it, just swirling a bit, not turning the whole thing pink. Pour the other half on top and repeat the strawberry swirl. Reserve remaining strawberry sauce to top ice cream or for another use.
  • Either eat soft serve (my preference) or chill in the freezer until hardened and scoopable.