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I’m such a sucker for sweet and spicy, as you can tell by today’s d’jour, a light peach & jalapeño ice cream recipe.
I don’t have a clue why I’m so into this flavor combo either. When in doubt, I’m always adding a kick of spice to my sweets and and a little sweet to my spice. To me, there just isn’t a better flavor combination than the two combined.
It sounds so weird, trust me, I know. Jalapeños, with peaches, in a frozen dessert? However, if you think about it, these two ingredients have paired and tangoed once before on this blog. Remember this spicy peach jam? Remember how I ate it with a spoon? Oh. I didn’t admit that before. *holds head in shame.
Peaches are the quintessential fruit of summer. As a down home Georgia girl (I lived there for 3 years, that counts) peaches will always have a special place in my heart. And you can’t have summertime without ice cream, am I right?
Each creamy and rich spoonful is PACKED TO THE BRIM with incredible flavor. You get the creaminess from the light cream, the sweetness from the peaches and then the high kick to the mouth from the jalapeño. With each delicious bite (or slurp?) you are getting a whole new depth of taste and texture. Plus, for added sweetness, a drizzle of honey is a REALLY good idea.
Golly gee guys, I just FREAKING LOVE this ice cream. And you know who else would love it? Alton Brown, aka my hero, aka whose team I will be on the next go around of Food Network Star. Hey, a girl can dream . Oh and this stuff melts LIGHTNING fast. Esp. when you have the door open to take photos because that’s your only source of lighting in a 1955 home with crappy windows.
Light Peach Jalapeño Ice Cream
Yields about 4 cups. (8 1/2 one-half cup servings)
Prep time: 10 minutes
Chill time: 1 1/2 hours
- 1 pound peaches
- 1/3 – 1/2 large jalapeño, sliced
- 2/3 cup sugar
- 1 1/3 cup light cream
- 2/3 cup 1% milk
- 2 tablespoons lemon juice
- Dash of salt
- Slice peaches into thin slices. Put about 2/3 of them into a food processor with the jalepeños, 1 tablespoon of lemon juice and 1/3 cup sugar. Puree until smooth. Add additional jalepeño if not spicy enough. Mix puree with light cream and milk, stir with a whisk to combine. Cover with saran wrap and let chill at least an hour.
- In another bowl, mash the remaining peaches and sugar with a pastry cutter or fork. Add in lemon juice and a dash of salt to taste. Add additional sugar for sweetness. Cover with saran wrap and chill for about 15- 30 minutes.
- Once cream mixture and peach mixture have chilled, mix together and stir well with a whisk. Pour entire mixture into the frozen canister of an ice-cream maker and turn on, letting it churn for at least 20 minutes, or until thick and creamy. Serve immediately or freeze for later consumption.
Nutritional information per 1/2 cup:
Fat: 6 grams
Carbohydrates: 18.5 grams
Fiber: 0.2 grams
Protein: 1.1 grams
Weight Watchers Points: 4