Orange Jalapeno ice cream...

orange jalapeno ice cream

Last November I had an ice cream like this at a Peruvian restaurant in Portland Oregon. It is creamy and sweet and orangey and then after you swallow your first bite you get this little kick of heat...just a little.. It was so  memorable that I decided to recreate it here...I researched a little on the internet, after several different recipes, I created this one. I found that it really is just a matter of infusing the milk, to impart the flavor that you want..this same recipe and procedure can be used to make many different combinations of ice cream...I love the fact that there are so few ingredients. Have you ever read the carton of ice creams ingredients? I feel pretty good about eating only 6 ingredients. Do you think 3 bowls in one day is to much? Naw...


Orange Jalapeno ice cream
2 cups cream
2 cups milk
3 oranges
1 jalapeno..seeded and cut in small pieces
1 cup muscovado sugar or light brown
5 egg yolks

grate the peel off of 2 oranges. Put 2 cups of milk..3/4 cups of cream...and sugar in a saucepan. bring to just under a boil or 175 degrees, pull of the burner. Do not boil!  add the grated orange peel and the chopped jalapeno, cover and let sit and  'steep' for 1 hour...you are infusing the milk with the jalapeno and orange flavor, then strain, place the flavored milk back in the saucepan... put back on burner and cook again until just under a boil, whisk the egg yolks with 1/4 cup of cream, slowly add some of the hot milk to the eggs, whisking the whole while, about a cup, then slowly add the egg mixture back into the pan of hot flavored milk, add the additional 1 cup of cream..put back on the burner..and whisk until just under a boil again, never let it boil.. take off the burner and cool slightly and transfer to a bowl to put in the refrigerator at least 4 hours or overnight..

making the sweetened orange peel...
peel thin strips of the peel off the orange and cut into thinner strips,place in small saucepan with 1 cup of sugar and 1 cup of water..bring to a boil and then turn down and simmer for 1 hour or until peel almost looks translucent..
drain, and spread out the peel on a plate to cool... when cool dice very small...

Process the ice cream as your ice cream maker recommends...add the chopped candied orange peel right at the end and place in the freezer until hardened (several hours).

heat milk and some of the cream until just under a boil...

chop up one jalapeno....for more heat in the ice cream use Serrano peppers and less heat Poblano peppers....jalapeno is a medium heat,,,

fine grate the outside of 2 oranges....add to the hot milk with the peppers...cover and let rest for 1 hour...

make the candied orange peel.....

this is the sugar I used...I did not have light brown...this is a course grind natural sugar...

farm fresh eggs...(thanks buttercup and mama)

whisk 5 egg yolks...

with a 1/4 cup of cream...then time to temper....

when making ice cream it is important to use heavy cream and whole milk, not half and half....

this is the infused milk....I stopped taking pictures....sorry...I had to whisk constantly...

candied orange peel

finished ice cream, ready for the fridge...mine sat in the fridge over night..

chop the candied orange peel very fine....about 1/4 cup

this is my ice cream maker....I bought it at Target for $25...I  did a little research and great ice cream is not in the ice cream maker, just in the recipe....so I choose one with a 4 cup capacity and a counter top model. the liner comes out and you put it in the freezer over night. So no ice or rock  salt needed.

(or mess)...

whirling around....it took about 25 minutes, add the candied orange pieces right at the end and then I transferred to a plastic container and put in the freezer for about 4 hours....If you would like you can add a tablespoon of vodka right at the end....it will keep the ice cream from freezing to solid and you can scoop it a little easier....

now you see it...

Now you don't...yes I had my share and your share too...sorry...

Cheers To Happy  !!