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Chocolate Jalapeño Ice Cream
Rich, velvety, and packing an unexpected punch, this dark chocolate ice cream carries a surprising kick of jalapeño heat. It's a sweet and spicy combination that creates a complex flavor profile building gently as you eat it. A classic custard base ensures a wonderfully smooth texture, while bittersweet chocolate balances the subtle pepper warmth. Serve this unique frozen dessert at your next dinner party to give your guests a treat they won't forget.
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. Remove the jalapeño slices and discard them.
- 3Beat the egg yolks in a large mixing bowl until smooth. Whisk continuously while slowly pouring in 1/2 cup of the warm milk mixture to temper the eggs, then whisk in another 1/2 cup. This gradual warming prevents the eggs from scrambling.
- 4Transfer 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.
- 5Add the bittersweet chocolate chips to the hot custard. Stir the mixture until the chocolate melts completely and the base is smooth.
- 6Pour 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 manufacturer's instructions.
Notes
- Storage: Keep the churned ice cream in an airtight freezer-safe container for up to 2 weeks. Press a piece of parchment paper directly against the surface to prevent ice crystals.
- Spice level: For a milder flavor, remove the seeds and ribs from the jalapeño before slicing. For more heat, leave them in or steep the jalapeño for a few extra minutes off the heat.
- Make ahead: You can prepare the custard base up to 2 days in advance and keep it covered in the refrigerator until you're ready to churn.