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Anders@icecreamnation.org (after J. Mark Brown)

Conquistador's delight

5 from 1 vote
Largely in line with a recipe created (and named) by J. Mark Brown comes a delightful contrasting combination of sweet cold and sweet peppery heat. While it should not be dangerously hot, I can testify that the chile pieces bring a good, exciting sting to the party!
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Ingredients Method

Ingredients
  

  • 120 ml (about 1/2 cup) pickled jalapeno peppers
  • 1/2 tablespoon butter
  • 400 ml (about 1.7 cups) whipping cream
  • 150 ml (about 0.6 cup) whole milk
  • 2 egg yolks
  • 100 ml (0.4 cup) sugar
  • 1 teaspoon vanilla extract
  • 50 ml (1/5 cup) Bourbon whiskey
  • about 100 ml (2/5 cup) dark chocolate with at least 50 % cocoa (chopped in smaller pieces)

Method
 

  1. Finely chop and then sauté the jalapenos in butter. Set aside.
  2. Bring all other ingredients - except for the whiskey and pieces of chocolate - to an almost boil.
  3. When the mixture has reached the nappe-stage (82-84º C /180-183ºF), take off from the heat. Add the pieces of choclate and make sure they melt.
  4. Once all the chocolate pieces have dissolved, add the whiskey and let the ice cream base cool down fully before the churning begins.
  5. Add the sautéed jalapeno-pieces towards the end of the churning, when the ice cream has gained some solidity but before it is finished.