4–5 medium Progressive Farms Jalapeño Peppers, seeded and chopped
1½ cups heavy cream
3 tbsp fresh lime juice
1 tsp lime zest
4 large egg yolks
½ cup granulated sugar
1½ cups whole milk
¼ cup honey
½ tsp salt
Dark chocolate chips
Prep Time: 10 mins
Cook Time: 20 mins
Freeze Time: 6 hrs–overnight
Servings: 4–10 scoops
1Add the heavy cream and chopped Jalapeños to a blender and blend until smooth, about 2 minutes. Pour the mixture into a bowl. Add the lime juice and lime zest and whisk to combine. Set aside.
2In another bowl, whisk the egg yolks and granulated sugar. Set aside.
3In a medium-sized pot, add the milk, honey, and salt and place the pot on medium heat. When the milk is gently steaming, remove from heat and slowly pour it into the egg yolks, whisking constantly. Return the mixture to the pot and cook, stirring constantly, until it has thickened enough to coat the back of a spoon.
4Strain the custard through a fine-mesh sieve into the bowl with the Jalapeño mixture. Whisk to combine. Place a piece of parchment paper directly on the surface of the custard and place it in the fridge to chill for at least 4 hours, or until very cold.
5Once your custard is done chilling, churn the ice cream until a soft serve consistency– usually about 20 minutes. During the last 5 minutes of churning, add as many dark chocolate chips as you want. Once churned, transfer the ice cream to an ice cream storage container. Freeze until set–at least 6 hours but preferably overnight. Scoop and enjoy.
To learn more about Progressive Produce, visit www.progressiveproduce.com
