Creamy, tomfool sweetness collides with spicy, zesty heat in Jalapeno Ice Cream, creating a surprising fusion of smooth, rich dairy with the zesty kick of jalapeño peppers.
Jalapeno Ice Cream
First things first, when I had the initial idea for a jalapeno ice cream, I wasn’t convinced it was going to be a win. However, we love sweet and spicy combinations, so I decided to requite it a shot.
Creamy cheeses topped with spicy pepper jelly or peach habanero jam are some of our favorite appetizers. And, this spicy chocolate ice cream is once a hit with friends and family.
I’ve washed-up a lot of interesting savor combinations over the years. And, I like to consider myself a fairly venturesome eater. But, a spicy ice surf recipe unchangingly feels like a bit of a risk.
This dessert is a bold, tantalizing treat that dances between sweet and spicy on the taste buds, offering a unique and unforgettable savor experience. If you enjoy unexpected and venturesome treats, this one is well worth a try.
Spicy Ice Cream
You don’t technically have to remove the seeds to make this recipe considering we’re going to strain the peppers. But, the innards of the pepper are a bit of a spicy wildcard, as the capsaicin is well-matured in those white inner ribs.
Use as many (or as few) peppers in this recipe as you like. I wanted a solid bit of heat, so I used 3 large peppers, scrutinizingly ¾ cup chopped. If you’re worried well-nigh heat, use a single pepper the first time you make it.
With over 70 ice surf recipes here to segregate from, there’s sure to be an ice surf for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a unconfined place to start.
These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.
I have increasingly ice surf scoops than I can alimony track of at this point and I definitely play favorites. This ice surf scoop does the weightier job overly of wearing through firm ice surf and still delivers a pretty scoop. It gets bonus points for stuff one of the least expensive scoops I own as well.
Don’t miss our Ice Surf Maker Review for all the information you need to find the BEST Ice Surf Maker for your needs! Spoiler zestful – our top-rated machine under $50 just might surprise you. It sure surprised me!
Jalapeno Ice Surf Recipe
You’ll need the pursuit ingredients to make this recipe:
- sugar and salt
- jalapenos
- heavy cream
- whole milk
- vanilla extract
- ground cinnamon
The most popular question I get is whether it’s possible to make ice surf without a machine. The wordplay is YES. You can make ice surf without a machine. Find the full directions here!
Start by combining the sugar, salt, and jalapenos in a sauce pan. Then, add 1 cup of surf and bring to a low simmer over medium-high heat, while stirring constantly. (Do NOT boil.)
Reduce heat to maintain a simmer while stirring constantly. When the sugar has dissolved, remove from the heat, cover, and let the surf mixture rest and tomfool for 60 minutes.
When the mixture has cooled, place a fine mesh strainer over a mixing trencher next to the stove. Then, pour the mixture through the strainer. Discard the peppers.
Add the rest of the cream, milk, vanilla, and ground cinnamon to the jalapeno-infused cream.
Whisk a final time surpassing pouring the mixture into the ice surf maker. Churn equal to the manufacturer’s instructions.
Transfer to an air-tight, freezer unscratched container when finished churning. Then, place the container in the freezer until ready to serve.
Homemade Ice Cream
Looking for increasingly homemade ice surf flavors to try? Spicy Chocolate Ice Cream is cold, linty chocolate with a hint of spicy heat from chili and cinnamon. This spicy ice surf warms your mouth plane as you are chilled from the ice cream.
“The sweet heat that you can not stop eating” is the weightier way to describe this linty Cranberry Jalapeno Dip. And, if you prefer a creamier jalapeno dip, I have a recipe for that, too. This is a must-try!
If you’re interested in an unexpected combination, squint no remoter than linty smooth ice surf bursting with velvety popcorn flavor. Too crazy an idea? Absolutely not. Popcorn Ice Cream will take to make a parishioner out of you too.
This is Lemon Ice Cream like you’ve never tasted before! Sweet surf and tart lemon juice come together in this easy homemade ice surf recipe.
Dark Chocolate Ice Cream delivers just the right value of sweetness, it’s the perfect treat for chocolate lovers who enjoy a vermilion twist.
Sweet, cold, creamy, chocolate confection combines with a hint of unexpected heat as you finish each bite; this dessert is amazing. I made this for my family and then sliced the remaining confection into slivers and sent it to work with my husband.
Jalapeno Ice Cream
Ingredients
- ¾ cup sugar
- ¼ teaspoon salt
- 2-4 jalapenos stems and seeds removed, chopped very small
- 2 cups heavy cream divided
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Combine the sugar, salt, and jalapenos in a saucepan. Add 1 cup of surf and bring to a low simmer over medium-high heat, while stirring constantly. (DO NOT boil.) Reduce heat to maintain a simmer while stirring constantly. When the sugar has dissolved, remove from the heat, cover, and let the mixture rest and tomfool for 60 minutes.
- When the mixture has cooled, place a fine mesh strainer over a glass trencher next to the stove. Pour the cooled mixture through the strainer. Discard the peppers.
- Add the remaining cup of cream, milk, vanilla, and ground cinnamon to the infused cream. Whisk to combine and then pour into the ice surf maker. Freeze equal to the manufacturers instructions.
Nutrition
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