This recipe comes from  Janos Wilder, owner chef of four star Janos’ Restaurant in Tucson, AZ.

DARK CHOCOLATE—JALAPEÑO ICE CREAM SUNDAE

(found in Savor The Southwest by Barbara Pool (& Jane Horn) p. 173.)

Serves 10-12

“Chocolate truffle meets jalapeño chile” is an apt description of this addictive frozen confection, which delivers double the chocolate as the sauce is chocolate, too. Note that the eggs in this recipe do not get cooked, so if you are concerned about salmonella, be sure of your egg source—or substitute Caliente Chocolate Ice Cream (see page 169).

INGREDIENTS

Dark Chocolate—Jalapeño Ice Cream
3 cups half-and-half
1 jalapeño chile, stemmed, seeded, and julienned
10 ounces bitter sweet chocolate, finely chopped
3 eggs
3/4 cup sugar
1 cup heavy cream
1/2 cup pecans, toasted

White Chocolate Sauce
1/2 cup heavy cream
8 ounces white chocolate, finely chopped

Candied Pecans
1 1/2 cups water
1 1/2 cups plus 1/3 cup sugar
1 1/2 cups pecan pieces

Do Ahead: The white chocolate sauce can be made up to 3 days ahead, covered, and refrigerated. Rewarm the sauce in a double boiler before serving. The candied pecans can be made up to 1 week ahead.

For the ice cream: In a saucepan over medium-high heat, bring the half-and-half and jalapeño to a boil. Remove from the heat and add the chocolate. Let sit for 1 or 2 minutes and then stir until the chocolate is melted and incorporated into the half-and-half. Let cool and refrigerate overnight.

Strain the half-and-half mixture and discard the jalapeño. In a large bowl with an electric mixer, beat the eggs and sugar at medium speed until fluffy and light in color. Turn the mixer to low and mix in the chocolate mixture, cream, and pecans. Transfer to an ice cream freezer and freeze according to the manufacturer’s directions.

For the white chocolate sauce: In a small pan over medium heat, bring the cream to a boil. Remove from the heat and add the white chocolate. Allow to sit 1 or 2 minutes and then stir until the chocolate is completely melted.

For the candied pecans: In a saucepan over high heat, combine the water and 1 1/2 cups of the sugar and bring to a boil; boil for 2 minutes, or until the sugar is dissolved. Add the pecan pieces and boil for 2 minutes more. Drain the pecans well. Place the remaining 1/3 cup sugar in a bowl and add the warm pecans. Toss well, coating evenly, and spread them on a baking sheet lined with parchment paper. Allow to dry about 2 hours; use immediately or store in an airtight container for up to a week.

Assembly: Place 2 scoops of ice cream in each bowl. Drizzle the white chocolate sauce and sprinkle candied pecans on top.

Thanks Culinary Scavanger for the great find!

Click on the footprint to the left and calculate your carbon footprint.

And while you’re at it, consider how much you’d reduce your own carbon footprint if you made your ice cream at home.  In a non electric ice cream maker.

BE GREEN! The Play & Freeze can help you be more eco-friendly with your ice cream consumption!  Since it requires no electricity, you can have your ice cream without creating a large carbon footprint!

You can further reduce your footprint by buying local ingredients to make your ice cream.  You’ll support your local economy, eat healthier (as you won’t have all those nasty preservatives), and reduce the travel time your food takes to get to you. 

Locally grown food purchased locally = baby footprint vs imported food purchased thousands of miles from the farm = big footprint.  Think about it.

Buying an ice cream ball to create your ice cream with will eliminate all those boxes you throw away after consuming store bought ice cream.  Do something good for the environment and still enjoy ice cream — Buy a Play & Freeze!

You can be GREEN and still have your ice cream! Non electric ice cream makers, like the ice cream ball, are a great way to make ice cream without using any electricity! Simply gather the simple ingredients (milk, cream, sugar, vanilla, your flavorings or mix ins) and pour them in one end. In the other end add ice cubes (smaller cubes are best) and rock salt (any salt will do if you don’t have rock salt, you’ll just have to use a bit more). And then use your GREEN POWER and shake it up, toss it around, lightly kick it… and in about half an hour you’ll have your GREEN ice cream! REDUCE ELECTRICITY!

If you actually want GREEN ice cream you can add the Mint Chocolate Chip flavoring we have or simply add green food coloring if aesthetics are all you’re looking for!

Storage is easy in one of our Sweet Bliss Containers. It holds a quart of ice cream. Although they are heavy paperboard, they are not recommended for reuse to hold your ice cream. You can, however, use them for plants! REUSE CONTAINERS!

The ice cream ball is very sturdy and can be used many, many times! Any flavor you can think of can be made in the ball. You can even use it to chill slushies and mixed drinks! Say no to the overpriced store ice creams! Make it at home and save gas & money! REFUSE OVERPACKAGING & EXTRA EXHAUST POLLUTION!

GO GREEN! MAKE SOME ICE CREAM!