Jalapeno Strawberry Swirl Ice Cream

Finally, we stumbled upon another good ice cream flavor. This turned out really nice. You could taste the jalapeno, but it was very subtle. My kids liked it. (I got the recipe from here, which they adapted from here.)

For Candied Jalapeño

1 cup sugar
1 cup water
1 medium jalapeño seeded and sliced

In a medium saucepan on medium heat, combine the sugar and water. Stir. Once the sugar has dissolved, toss in the sliced jalapeño. Turn off heat once the contents are boiling. Let sit until room temperature. Set aside until needed.

For the Jalapeño Sugar

1 medium jalapeño seeded and chopped
5 slices candied jalapeño
1/8 cup sugar

In a mini food processor, combine the jalapeño, candied jalapeño and sugar. I added more than 5 slices to give the ice cream more kick. Pulse until finely chopped and mixed. Set aside.

For the Strawberry Purée

1 pint of strawberries (about 1 1/2 cups)
1/8-1/4 cup sugar, depending on your preferred sweetness

In a mini food processor (and I didn’t even clean it out after making the jalapeño sugar), combine the strawberries and sugar. Pulse until finely chopped. Set aside.

For the Base:
2 cups whole milk
1 cup heavy cream
1/2 cup sugar
1/4 tsp vanilla extract
healthy pinch of cayenne (optional)
In a bowl, whisk together the milk, cream, sugar, vanilla, and cayenne until the sugar is dissolved.

Chill thoroughly at least 3 hours or overnight. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.

Five minutes until the end of churning (or when it looks like it’s almost solid), mix in the jalapeño sugar. Then scoop into an empty container. After every scoop, swirl in the strawberry puree. Let freeze. Serve with the fresh chopped or sliced strawberries.