It’s like frozen cheese cake, with candied jalapenos with a graham cracker swirl.  It’s a strange one, but I like it.  Before you start, make sure the ice cream maker bowl is frozen.  We like to store it in the freezer so it’s always ready should the ice cream making mood strike.

Makes 1 quart.

Jalapeno Cheesecake Ice Cream

for the cheesecake ice cream

8 oz cream cheese, at room temperature

3/4 cup sugar

1 cup sour cream

1 cup heavy cream

juice of 1/2 a lime

pinch of salt

for the candied jalapenos

3 large jalapenos, halved, seeded (or 4 smaller)

1 cup sugar

1 cup water

for the graham cracker crumb

2 graham crackers

1 tablespoon butter, melted

Start with the ice cream base.  In a bowl, whip cream cheese until smooth, add sugar and whip until lump free.  Add sour cream and heavy cream and mix one minute more.  Add lime juice and pinch of salt, mix until well combined.  Place in fridge until well chilled, 3 hours or over night.

While the ice cream in chilling, prepare the candied jalapenos.  In a small pot, combine sugar and water, stir until sugar is dissolved.  Add jalapeno halves and simmer 15 minutes.  Remove jalapenos and dry on rack about 1 hour.  The sugar syrup can either be saved for future uses (great for making jalapeno flavored cocktails!) or discarded.  Chop and set aside.

Next, prepare the graham cracker dust.  Heat oven to 350 degrees.  Break down crackers into a fine crumb.  Add melted butter and press into the bottom of a skillet.  Bake 15 minutes.  Set aside and let cool.

Back to the ice cream.  Once chilled, give it one more quick whip.  Assemble ice cream maker, add ice cream base, jalapenos and process according to machines instructions.   It was about 20 minutes for me.

When packing ice cream, layer the graham cracker crumb with layers of ice cream so that when scooped, there will be swirls of the crumb.