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Conquistador's delight

Anders@icecreamnation.org (after J. Mark Brown)
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!
5 from 1 vote


  • 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)


  • Finely chop and then sauté the jalapenos in butter. Set aside.
  • Bring all other ingredients - except for the whiskey and pieces of chocolate - to an almost boil.
  • 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.
  • Once all the chocolate pieces have dissolved, add the whiskey and let the ice cream base cool down fully before the churning begins.
  • Add the sautéed jalapeno-pieces towards the end of the churning, when the ice cream has gained some solidity but before it is finished.