If the road ever takes you to Bakersfield, CA, make sure you stop by Moo Creamery for their home made ice cream & burgers! It’s the next stop on our food tour of California, and some of the best milk recipes around! This one has a twist I for one would never expect when it comes to ice cream! Jalapenos! WHAT?!
You read that right, Jalapenos. I’ve had garlic ice cream before at the Gilroy Garlic Festival, but I’ve never had Jalapeno Ice Cream. Moo Creamery is owned by Jessica & Richard:
“MOO CREAMERY IS A DREAM COME TRUE FOR RICHARD AND JESSICA YOSHIMURA. EACH SEASONAL MENU DISPLAYS THE FRESHEST LOCAL INGREDIENTS IN AN ATMOSPHERE THAT THE WHOLE FAMILY WILL ENJOY! IF YOU WANT A BURGER AND MILKSHAKE, IF YOU WANT AN ICE COLD BEER AND ONION RINGS, IF YOUR KID WANTS AN ICE CREAM CONE, IF YOU WANT A HEALTHY SALAD AND A GLASS OF PINOT… COME TO MOO! WE HOPE YOU CAN RELAX AND FEEL AT HOME!”
I know you want the recipe, so I won’t stand in your way of making this unique treat!
- 4 oz. jalapeños – seeds removed and sliced
- 2 cups sugar
- 2 cups water
- Jalapeño Cream Cheese Ice-Cream
- 1½ cups milk
- 3½ cups heavy cream
- 12 oz. sugar
- ¼ tsp. salt
- 1½ tsp. vanilla extract
- 10 oz. cream cheese
- 1/2 cup raspberry jam
- Combine sugar and water and bring to a boil.
- Remove stems and cut jalapeños in half.
- Remove seeds and slice thin and place in bowl.
- Remove boiling sugar syrup from the stove and pour over jalapeños.
- Cover bowl with plastic wrap and allow to cool to room temperature before refrigerating.
- Do not refrigerate right away.
- Follow the manufacturer’s instructions in preparing the ice cream.
- Upon extracting the ice cream, fold in the strained candied jalapeños.
- When the jalapeños are fully incorporated, swirl in the raspberry jam.
- Serve and enjoy.
