Strawberry Jalapeño Ice Cream is a flavor combination that might raise eyebrows at first, but trust me, it's a game-changer. I stumbled upon this unique pairing at a local ice cream shop and was instantly hooked.
The sweet, juicy strawberries paired with the subtle heat of jalapeños create a taste sensation that's both familiar and excitingly new.
So when I first tried Humphry Slocombe's strawberry jalapeño ice cream, I was hooked. Sweet strawberry flavor gave way to a slow, spicy burn. Heaven!
I decided to recreate this flavor at home, and after some trial and error, I've perfected the recipe. What I love most about this ice cream is how it plays with your taste buds.
The first taste is all sweet, ripe strawberries, but then there's a gentle warmth that builds, leaving you craving another spoonful.
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Why you will love this Strawberry Jalapeño Ice Cream recipe
You'll fall in love with this Strawberry Jalapeño Ice Cream for its perfect balance of sweet and heat. It's a flavor combination that's unexpected but incredibly delicious.
This recipe is surprisingly easy to make. With just a few simple ingredients and some patience while it freezes, you can create a gourmet ice cream flavor right in your own kitchen.
It's a great conversation starter. Serve this at your next gathering, and you'll have everyone talking about the unique flavor combination.
Tips
Use ripe, sweet strawberries for the best flavor. If your strawberries aren't very sweet, you might need to add a bit more sugar.
Start with less jalapeño and taste as you go. You can always add more, but you can't take it away once it's mixed in.
For the smoothest texture, make sure your ice cream base is very cold before churning. I like to chill mine overnight.
The Ingredients
Strawberries
Fresh, ripe strawberries are the star of this recipe. They provide sweetness and a beautiful pink color. Choose berries that are fragrant and deep red.
Jalapeños
Jalapeños add a subtle heat that builds as you eat the ice cream. Remove the seeds and membranes for less heat, or leave some in for more kick.
Heavy Cream and Whole Milk
These form the base of the ice cream, providing richness and creaminess. The fat content helps create a smooth texture when frozen.
Sugar
Sugar not only sweetens the ice cream but also helps control the formation of ice crystals, resulting in a smoother texture.
How to Make Strawberry Jalapeño Ice Cream
Prepare the Strawberries and Jalapeños
Hull and chop the strawberries. Finely dice the jalapeños, removing seeds for less heat if desired.
Make the Ice Cream Base
In a blender, combine strawberries, jalapeños, sugar, cream, and milk. Blend until smooth.
Chill and Churn
Refrigerate the mixture until very cold. Churn in an ice cream maker according to manufacturer's instructions.
Freeze
Transfer to a freezer-safe container and freeze until firm.
What to Serve With Strawberry Jalapeño Ice Cream
- Fresh strawberries
- S'more Waffle
- Chocolate sauce
- Whipped cream
- Candied jalapeños
Substitutions
- Use raspberries instead of strawberries for a different berry flavor
- Substitute habaneros for jalapeños if you want more heat
- Use coconut cream and almond milk for a dairy-free version
Equipment
- Blender or food processor
- Ice cream maker
- Freezer-safe container
- Mixing bowls
- Sharp knife for chopping
FAQs
Can I make this without an ice cream maker?
Yes, you can. After blending all ingredients, pour into a freezer-safe container. Freeze, stirring every 30 minutes, until firm (about 3-4 hours).
How spicy is this ice cream?
The heat level is mild to moderate, depending on how much jalapeño you use. You can adjust it to your taste.
📖 Recipe
Strawberry Jalapeno Ice Cream
Equipment
- Blender or food processor
- Ice cream maker
- Freezer-safe container
- Mixing bowls
- Sharp knife for chopping
Ingredients
- 2 cups fresh strawberries hulled and chopped
- 1-2 jalapeños seeded and finely diced
- 1 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Blend strawberries, jalapeños, sugar, cream, milk, and vanilla until smooth.
- Chill mixture for at least 2 hours or overnight.
- Churn in ice cream maker according to manufacturer's instructions.
- Transfer to a freezer-safe container and freeze until firm, about 4-6 hours.
Notes
- Taste the mixture before churning and adjust sugar or jalapeño to your liking.
- For a smoother texture, strain the mixture before churning to remove any strawberry or jalapeño bits.
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