Dare to Churn
Step aside, vanilla. There’s a new ice cream in town, and it’s not for the faint of heart. This recipe is a thrilling exploration of flavor contrasts, churning the comforting creaminess of ice cream with the surprising heat of jalapeños and the beloved crunch of bacon. The jalapeños are candied, taming their fire into a sweet, lingering warmth that builds with each spoonful. This is more than just dessert; it’s a conversation starter and a testament to culinary curiosity.
Prep Time
30 minutes (plus chilling and freezing time)
Cook Time
15 minutes
Servings
1.5 quarts
Cuisine: American Fusion | Diet: Gluten-Free | Skill Level: Advanced | Cost: Moderate
Ingredients
- For the Candied Jalapeños:
- 4 fresh jalapeños, thinly sliced
- 1/2 cup granulated sugar
- 1/2 cup water
- For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/8 tsp salt
- 5 large egg yolks
- 1 tsp vanilla extract
- For the Mix-in:
- 8 slices bacon, cooked until very crisp and crumbled
👨🍳 Chef’s Tips
- Thoroughly chilling the custard base is the most important step for creamy ice cream. A warm base will result in an icy texture.
- Don’t add the mix-ins too early in the churning process, as they can get pulverized. Add them in the last few minutes to maintain their texture.
- For an extra layer of flavor, consider using a smoky or maple-flavored bacon.
- If you don’t have an ice cream maker, you can use a no-churn method. Whip the heavy cream to stiff peaks, then fold in condensed milk and the other flavorings before freezing.
Preparation
- First, make the candied jalapeños. In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring to a simmer, stirring until the sugar dissolves. Add the sliced jalapeños and reduce the heat to low. Let them simmer gently for 10-12 minutes until they look translucent. The syrup will have a sweet, grassy, and spicy smell.
- Using a slotted spoon, remove the jalapeño slices and spread them on a piece of parchment paper to cool. Reserve the spicy simple syrup for cocktails or another use! Once cool, finely chop the candied jalapeños.
- Prepare the ice cream base. In a medium saucepan, combine the heavy cream, whole milk, 1/2 cup of the sugar, and salt. Warm over medium heat, stirring occasionally, until the mixture is hot and steamy, but not boiling.
- While the cream mixture is heating, in a separate medium bowl, whisk the egg yolks and the remaining 1/4 cup of sugar together until the mixture is pale yellow and thickened. This step is crucial for a smooth, rich custard base.
- Now, temper the eggs. Slowly pour about one cup of the hot cream mixture into the egg yolk mixture, whisking constantly. This gradually raises the temperature of the yolks without scrambling them. Pour the tempered egg mixture back into the saucepan with the rest of the cream.
- Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170°F or 77°C). This process creates the rich, creamy texture.
- Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any potential bits of cooked egg. Stir in the vanilla extract.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight. The base must be completely cold before churning.
Cooking
- Cook the bacon in a skillet over medium heat until it’s very crispy. It needs to provide a distinct crunch in the frozen ice cream. Drain on paper towels, let it cool completely, and then crumble it into small pieces.
- Once the custard base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20-25 minutes.
- In the last 5 minutes of churning, when the ice cream has thickened to the consistency of soft-serve, add the crumbled bacon and the chopped candied jalapeños. Churn just long enough to distribute them evenly.
- Transfer the ice cream to a freezer-safe container. Press a piece of parchment paper on the surface to prevent ice crystals, cover tightly, and freeze for at least 4-6 hours, or until firm.
Serving
Serve scoops in a chilled bowl. The flavors are intense, so a little goes a long way. Garnish with an extra sprinkle of bacon and a single candied jalapeño slice for a visual cue of the flavors within.
Storage
Store in an airtight, freezer-safe container in the back of your freezer for up to 2 weeks. Pressing parchment paper against the surface helps prevent freezer burn.
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 8g |
| Carbohydrates | 25g |
| Fat | 28g |
The Coolest Heat You’ll Ever Taste
You’ve successfully created a frozen dessert that is a true work of art. The creamy, sweet base, the surprising warmth of the jalapeño, and the smoky, salty crunch of bacon create a unique and exhilarating experience for the palate. Be proud of your adventurous spirit!
Tags: bacon ice cream, jalapeno ice cream, spicy dessert, homemade ice cream, sweet and spicy
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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