July 7 is Strawberry Ice Cream Sunday, so - A Recipe!

[yaralindi]

Candied Jalapeno Strawberry Ice Cream Sundae

Ingredients

• 4 Tall glass soda fountain goblets containing Banana Nut Pudding (see below)
• Candied Jalapeno Strawberry Ice Cream (see below)
• Heated Bittersweet Chocolate Sauce
• 1/4 cup chopped dry roasted peanuts
• Real whipped cream

Preparation

1. Put 2-3 scoops of Candied Jalapeno Strawberry Ice Cream on top of pudding in the tall glass soda fountain goblets.
2. Pour heated bittersweet chocolate sauce over ice cream in goblets.
3. Sprinkle with chopped peanuts.
4. Top with a dab of whipped cream.
5. Serve with long spoons.
6. Eat and marvel at combination of flavors, textures, and temperatures of a truly marvelous dessert!

Banana Nut Pudding

Ingredients

• 1/4 cup white sugar
• 1 tbsp white flour
• 1 cup milk
• 1 egg, slightly beaten
• 1 tbsp butter
• 1/4 tsp vanilla
• 2 bananas, sliced
• 1/4 cup chopped dry roasted peanuts

Preparation

1. Blend sugar with flour in heavy saucepan.
2. Heat over low heat
3. Add milk gradually until mixture thickens and comes to a boil, stirring constantly.
4. Remove from heat and cool slightly
5. Stir about 1/4 of milk mixture into slightly beaten eggs.
6. Add egg mixture to milk mixture.
7. Return to heat and cook until mixture boils, stirring constantly.
8. Cook and stir an additional minute.
9. Remove from heat.
10. Add butter and vanilla.
11. Stir until butter is melted.
12. Add bananas and nuts
13. Pour 1/4 of custard into each of 4 tall glass soda fountain goblets
14. Cover and let cool

Candied Jalapeno Strawberry Ice Cream

Ingredients

Candied Jalapenos

• 1 jalapeno chili
• 1 cup white sugar
• 1 cup water

Strawberry Ice Cream

• 1 pint fresh, ripe strawberries, hulled and halved
• 2 cups heavy cream
• 1/2 cup condensed milk
• 3/4 cup white sugar
• 2 tsp salt
• 1 tbsp red wine vinegar

Preparation

1. Stem and seed jalapeno
2. Chop chili finely and set aside
3. In medium saucepan over medium-high heat, combine sugar and water and bring to a boil.
4. Reduce the heat until sugar water is just simmering
5. Add chopped jalapeno and continue simmering until candied, about 10 minutes.
6. Drain through a fine mesh strainer, saving the candied jalapeno bits and discarding the liquid.
7. Spread candied chille pieces on a plate to cool.
8. Put strawberries in a blender and process to a smooth puree.
9. Strain through a fine-mesh strainer to remove the seeds
10. Put strained strawberry puree into a large bowl.
11. Add cream, condensed milk, sugar, salt, and vinegar.
12. Whisk until sugar is dissolved.
13. Place mixture into an ice cream maker and spin according to manufacturer's instructions.
14. Fold in the candied jalapeno.
15. Cover and freeze.

[bregotamer]

That sounds positively interesting! I must try it!