Recipe for cooking jalapeno ice cream

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Jalapeno Ice Cream

1 med. jalapeño or serrano chile
1 c. water
1 3/4 c. sugar
1 1/2 c. milk
1 1/2 c. heavy cream
9 lrg. egg yolks
1 Tbsp. framboise or vanilla extract or flavoring

Qt.er the chile lengthwise and remove the seeds, veins, and any remnants of stem. Chop it into 1/4-in. pieces. Place the chopped chile in a sm. saucepan. Add water and 1 c. of the sugar. Bring to a gentle boil over med.-low heat. Cook for 10 mins., then remove from the heat and let stand for at least 4 hours.

In a med.-size heavy-bottomed saucepan, combine milk, cream and 1 Tbsp. of the sugar. Bring to a scald.

Meanwhile, put remaining sugar (1/2 c. plus 3 Tbsp.), egg yolks and framboise or vanilla extract or flavoring in a lrg. bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return the mixture to the saucepan and set over med.-low heat. Cook, stirring with a wooden spoon and constantly scraping the bottom of the pan, until the custard has thickened slightly and coats the back of the spoon.

Strain the custard through a fine sieve into a bowl and nestle it in a lrg.r bowl of ice. Let cool, stirring occasionally, then transfer to an ice cream maker and freeze according to the manufacturer\s instructions.

Drain the chile and add to the soft ice cream. Transfer to a storage container and freeze until firm.