Lime Jalapeno Frozen Custard for Man Food Mondays

Good Monday People,

I hope your Easter/Passover holiday was a enjoyable one.  Ours was a little hectic here, and we had a good time.

This Mondays fare is a Lime Jalapeno Frozen Custard that is a result of a conversation I had with a client a few months back.  It’s been hanging at the back of my mind for a while and with the beginning of spring I thought it would be a good time to drag it out.

To start  the simple difference between ice cream and frozen custard is both percentages of milk fats and milk solids as well as sweeteners for ice cream, and the fact that there are egg yolks as well as the milk fats and solids in the frozen custard.  My interpretation is that custard has the egg yolks. The egg yolks make it a bit creamier.

This is a simple concoction but is does take a bit of planning and timing to pull it together.  You will have to cook the ingredients, then allow them to cool and warm again after an hour or so, then place in the refrigerator for up to 4 hours or longer before you start the freezing process. After it has been through the ice cream maker, you will need to freeze it to firm it up.  So, this is not something you decide to do an hour before you need it…if that is the case, going to the store and buying a half gallon is the better bet :).

I used a (affiliate link ->)  Cuisinart counter top ice cream maker. I also used this (affiliate link ->) zester to zest the limes. I decided to buy one instead of using the grater, so that there would be long slivers of lime peel in the custard.

So, with that out of the way, let’s see how I did this.

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Lime Jalapeno Frozen Custard for Man Food Mondays

Author Steve

Ingredients

• 2 cups heavy cream
• 1 cup milk
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 pinch of table salt
• 1 jalapeno pepper, seeded and chopped small. You can leave some seeds in to make it a bit hotter.
• 5 large egg yolks
• Juice of one lime
• Zest from 3 limes

Instructions

1. Combine 1 cup of the heavy cream and the 1 cup of milk with the sugar in a sauce pan over medium heat. Stir until the sugar is dissolved and small bubbles start to form at the edge of the pan. This should not take more than 4 minutes. Do not let this go to a boil.
2. Add in about 3/4 of the chopped jalapeno and remove the pan from the heat. Cover it and let it sit for at least an hour. Taste the mixture, if t is NOT spicy hot enough then let it sit a while longer, if it is go to your next step.
3. In a large bowl, add ice and water, place a smaller bowl (large enough to hold all the mixture) inside the large bowl with the ice and water. Pour in 1 cup of the heavy cream and allow to cool.
4. Separate the egg yolks from the egg whites. Place the yolks in a bowl and whisk in about 1/2 the warm cream from the pan. Pour this back into the the same pan and return the pan to the heat for about 4 to 6 minutes to thicken the mixture slightly. Do not let this come to any degree of a boil, if you do it will cook the eggs which will ruin the ice cream. They will be tasty eggs but not good for freezing :D. If you have an instant read thermometer the done temp is around 170° to 180°.
5. Once that temp is reached , immediately pour this into the now COLD heavy cream that is in the bowl sitting in ice water and whisk together . Monitor the temp and keep mixing until the temp of the cream mixture reaches 70°
6. Mix in the lime juice at this time then cover the bowl with plastic/cling wrap and place in the refrigerator for at least 4 hours or over night.
7. When you are ready to churn your custard, pour it into the ice cream maker and run it as the instructions describe.
8. In the last minute or so of freezing add in the remaining chopped jalapeno peppers and the lime zest to make sure it gets folded into the mixture well.
9. Once this is finished, transfer it into an airtight container and put it in the freezer for 2 hours or up to a couple of weeks.

Courses Dessert

Cuisine American

The Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker will make around 1 1/2 quarts of this. If you have a larger ice cream freezer you can double the recipe. When I mixed this up I was thinking that it was not going to fill the freezer. It did and any more would have overflowed to make a mess. This has been a public service announcement…..

I started this the evening before I made it and woke up on Easter morning to freeze it. It turned out great! Not too spicy. You can taste a very slight jalapeno flavor. The lime, however, is really good, and it is pretty. Next time, I may add some more jalapenos to see how that effects the flavor.

Be brave and give this a try, then let me know what you think….

Have a great week,

Steve