For 2 Serving(s)
- 16 ounces Heavy cream
- 1 1/2 ounces Olive oil
- 2 ounces Egg yolk
- 1 ounce Sugar confectionary
- 1 teaspoon Salt
- 1 teaspoon Pectin
- 2 pcs Jalapeno pepper
- 3 ounces Water
- 1 jar Pickles, small
Jalapeno Ice Cream with Pickled Ice Directions
- Carefully open and clean the seeds from the peppers. In a sauce pan boil them in the water for 5 minutes and simmer until tender and soft.
- In a larger sauce pan boil the heavy cream, olive oil and add 3 oz of the pepper water
- Separately add the egg yolk, sugar, salt, pectin and whisk together until creamy.
- Temper the eggs and heavy cream until well mixed, then continue cooking while whisking until it begins to rise. Quickly move from heat.
- Screen the mixture through a fine metal strainer and place in the refrigerator to rest for several hours
- Place in an ice cream maker and follow the manufacturer recommendations until firm. Incorporate by folding the body of the cooked peppers and freeze.
For the pickled ice
- Place all the pickles, with their juice in a blender and liquefy.
- Strain to remove most of the pickle flesh. Use liquid only.
- On a 9 x 12 pan, 2” deep, layer the liquid very thin and freeze. When frozen crack the sheet to get different large shapes and keep for the garnishing.
To put together
- Place a large scoop of the ice cream in a bowl.
- Insert a piece of frozen pickle sorbet to garnish.
- Sprinkle with small, dry fruit chunks if desired.
This recipe adds the necessary melting texture and cold temperature to soothe the mouth making it good for mucositis. The pungency of jalapeno pepper will help wake up the taste buds; yet the strong learing and stimulation to the dull taste buds is the main therapeutic value. The pickle adds a refreshing taste.