Jalapeno Ice Cream

Ingredients

12ea. Egg Yolks
12 oz. Sugar
1.5 qt. Heavy Cream
6 oz. Jalapeno Jelly
2 ea. Vanilla Beans
pinch Salt

Directions

• Split 1 or 2 Vanilla beans, scrape out the seeds, and simmer the seeds and pods with 1 qt of the heavy cream . Cool. Remove and discard the pods.
• In a mixer using the whisk attachment combine the egg yolks and sugar in a bowl. Whip until thick and light.
• Scald 1 pint of the heavy cream and gradually beat it into the egg mixture. Be careful not to do this step too quickly, you must slowly introduce the scalded heavy cream to the egg mixture or your eggs will coagulate.
• Over a hot water bath or in a double boiler, heat the mixture stirring constantly, until the mixture thickens enough to coat the back of a spoon. Immediately remove from the heat.
• Stir in the remaining cooled and vanilla steeped heavy cream to stop the cooking. Add a pinch of salt and the jalapeno jelly.
• Chill the mixture thoroughly
• Freeze in an ice cream freezer according to the manufacturer’s directions.