When I offered this ice cream to friends, many of them said no thanks. But after coaxing them to try it, everyone was wowed at how much they loved it.
The first taste packs a huge punch of lemon, there is no hiding my love of this deceivingly delicate fruit in this dish; then a subtle warmth slowly coats the throat. Not the kind of heat that makes you cough but rather a gentle pepper flavor that calms the lemon surge.
This Lemon Jalapeno ice cream is a great way to approach the heat of the summer. And it helps keep your taste buds, and your friends eye brows, on their fat and happy toes!
Tips and techniques: Add more ore less jalapeno depending on your adventure with the heat.
Lemon Jalapeno Ice Cream
Heat the whipping cream and 1/4 cup sugar to just below boiling. While the cream is heating, whip the yolks with the remaining sugar, the lemon juice and the lemon zest until the yolks are fluffy, pale and doubled in size. Temper the eggs with the warm cream by adding a few drizzles of cream to the whipped yolks, stir and add in a few more drizzles until most of the cream has been added.
Pour the yolk mixture into the cream pan and return to medium low heat. Cook slowly until the custard thickens and stir often with a wooden spoon; test the thickness by running your finger across the back of the spoon. If the line holds, it is ready.
Remove from heat and set in an ice bath until cooled. Cover and let the custard steep in the refrigerator overnight if you have time; otherwise just until the custard is chilled. Strain the custard and place in the ice cream maker, process according to manufacturer directions.
While the ice cream is churning, mix up the jalapeno sugar. In a small Cuisinart, add the chopped jalapeno and the tablespoon of sugar, chop and blend until the jalapeno is super fine. Add this sugar jalapeno mixture to the ice cream maker during the last 5 minutes of churning. Continue to process as directed.
Homemade ice cream is best enjoyed within the first few days of making it.