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Holy Jalapeno Ice Cream



– 3 ears of corn – 1 tablespoon grapeseed oil – 1 ¾ cup Real California heavy cream, divided – 2 cups Real California milk, separated – 1 cup granulated sugar, divided – Pinch of salt – 4 egg yolks Equipment: Ice Cream Maker
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Make jalapeno simple syrup by adding 2 cups of turbinado sugar and 1 cup of water to a saucepan over medium-high heat and stir constantly until the sugar is dissolved. Slice jalapenos lengthwise and add to the pan. Bring to a boil, stirring frequently. Reduce the heat to a gentle simmer, and simmer for three minutes. Remove from heat and let it steep for 20 minutes. Strain through a fine mesh strainer to remove all of the pepper.

Preheat oven to 400 degrees.

Cut the kernels off the ears of corn. Mix ¼ cup sugar and oil along with the kernels and place on a parchment-lined baking sheet. Place the cobs on the parchment paper for roasting also.

Bake for 20 minutes, mixing halfway to allow the corn to cook evenly. Turn on broiler and move the corn below the boiler to toast until golden brown. About 10 minutes. Remove from broilers.

Place kernels into a blender. Add 1 cup milk into the blender. Blend until pureed. Place remaining ingredients except the egg yolks into a saucepan. Heat until it comes to a light simmer. Strain through a fine mesh strainer. Beat eggs in a mixing bowl.

Slowly pour the warm mixture into the eggs while continuing to beat the eggs until all the mixture is incorporated. Transfer the mixture into a clean saucepan and cook until the mixture has reached 180 degrees.

Remove and let cool to room temperature before placing in the refrigerator to cool overnight. Churn according to ice cream maker’s instructions.

Place in the freezer for about 4 hours before serving.

Per Order:

Serving: 1 quart