Recipe ingredients
- 1 medium jalapeno or serrano chile
- 1 cup water
- 1 3/4 cups granulated sugar
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 9 large egg yolks
- 1 tablespoon framboise or vanilla extract
Recipe method
- Quarter the chile lengthwise and remove the seeds, veins and any remnants of stem. Chop it into 1/4-inch pieces.
- Place the chopped chile in a small saucepan. Add water and 1 cup of the sugar. Bring to a gentle boil over medium-low heat.
- Cook for 10 minutes, then remove from the heat and let stand for at least 4 hours.
- In a medium-size heavy-bottomed saucepan, combine milk, cream and 1 tablespoon of the sugar. Bring to a scald.
- Meanwhile, put remaining sugar, egg yolks and framboise or vanilla extract in a large 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 medium-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 larger bowl of ice.
- Let cool, stirring occasionally. Transfer to an ice cream maker and freeze according to the manufacturer instructions.
- Drain the chile and add to the soft ice cream. Transfer to a storage container and freeze until firm.
Other ice cream recipes:
Jalapeno ice cream recipe
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