Should you prefer to only make fresh mint ice cream, feel free to omit the jalapeño peppers altogether.
Would you like to try both flavours side by side, make sure to let the peppers steep in a smaller quantity of dairy, separate from the mint leaves. When it is time to chill the ice cream base, add the pepper infusion to (a bit less than half, since the peppers also bring some dairy infusion) the mint leaves infusion. Put in the fridge, let chill and churn each batch separately.