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Chocolate Jalapeño Ice Cream
This rich chocolate ice cream carries a surprising kick of jalapeño heat. The sweet and spicy combination creates a complex flavor profile that builds gently with every bite. A classic custard base ensures a smooth, velvety texture. Bittersweet chocolate balances the subtle pepper warmth perfectly. Serve this unique frozen dessert at your next dinner party to give your guests an unexpected treat.
Ingredients
- 2 cups (473 ml) whole milk
- 1 cup (237 ml) heavy cream
- 6 tbsp (72 g) sugar
- 1 jalapeño pepper, stemmed and thinly sliced
- 6 egg yolks
- 10 oz (284 g) bittersweet chocolate chips
Instructions
- 1Place the whole milk, heavy cream, sugar, and sliced jalapeño in a large saucepan. Bring the mixture to a simmer over medium heat and cook for 5 minutes while stirring constantly.
- 2Take the pan off the heat and allow it to cool for 5 minutes. Fish out the jalapeño slices and throw them away.
- 3Beat the egg yolks in a large mixing bowl until smooth. Whisk continuously while slowly pouring in a half cup of the warm milk mixture to temper the eggs.
- 4Pour in another half cup of the warm milk mixture while keeping up the steady whisking.
- 5Transfer the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat for 10 minutes, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- 6Add the bittersweet chocolate chips to the hot custard. Stir the mixture until the chocolate melts completely and the base is smooth.
- 7Pour the chocolate base through a fine-mesh strainer to catch any remaining solids. Chill the strained mixture in the refrigerator for 4 hours, then churn it in your ice cream maker following the instructions on the machine.