It’s getting cold, the leaves are falling, and we got the wood-burning stove going. Fall is here! While everywhere I look there are pies, squashes, cinnamon, and all things cozy and autumn-like, I look to the garden and still see some jalapeños hanging desperately on to the last bit of summer. My husband suggested, why not make jalapeño ice cream? I could not quite wrap my head around the sweet cream mixing with the jalapeño, but I gave it some thought.

I’ve had jalapeño beer before, and there’s something to having a little sweetness added to the peppery taste. But that alone would probably not be so appetizing. So then my thoughts moved to, what do I like to have with jalapeños? Well, jalapeños are synonymous to Mexican food. What do I associate with Mexican food? Limes. Cilantro. Cheese. Ok, I like cilantro but maybe not in my ice cream so cross that off. Cheese, I can see it being good as in cheese cake, but not this time. But limes, we’re on to something. What goes well with limes? Um…tequila? Tequila, lime, jalapeño…sounds like a good combination…?

I made this recipe using my go-to ice cream base which I can’t even remember where it came from. I’ve used it so much that I have it memorized! In the video I use my trusty ice cream attachment for my mixer which makes 2 quarts. I hope you enjoy this recipe as much as I did making it!

Watch the video to see it in action and don’t forget to subscribe below!


Jalapeño Lime Tequila Ice Cream

To be made in a 2 qt. capacity ice cream maker.

Course Dessert


  • 2 cups Heavy Cream no additives
  • 1 cup Whole Milk
  • 2 Jalapeños sliced lengthwise
  • 3/4 cup Sugar
  • 5 Egg Yolks
  • 2 Limes zest and juice
  • 2 Tbsp. Tequila
  • 1 Tbsp. Pure vanilla extract


  1. Add the heavy cream, milk, and jalapeños in a heavy-bottomed pot and bring to a simmer over medium-high heat. Then remove from the heat to let the jalapeños steep in the milk mixture, about 15 minutes.

  2. Strain the mixture through a sieve to remove the jalapeños and the film which may form on top.

  3. Clean the pot and put the milk mixture back into it.

  4. Add the sugar and egg yolks to a mixing bowl and whisk until pale yellow.

  5. Slowly add a ladle of the milk mixture into the egg mixture while whisking to keep it from curdling. I like to add a wet towel or rag underneath the bowl with the egg mixture to keep it from moving around.

  6. Add enough of the milk mixture that the egg mixture is thinner. Add it back into the pot with the remaining milk mixture.

  7. Prepare an ice bath. I like to take a wide and shallow mixing bowl, fill it with ice and some water, and place another bowl (taller and less wide) in it.

  8. Put the pot with the egg/milk mixture on medium heat and whisk continuously to keep from burning and until slightly thickened (the mixture will start to simmer and bubble).

  9. Immediately pour into the bowl in the ice bath. Let cool and add the tequila and vanilla. Put the mixture in the fridge overnight to make it cold.

  10. Add the batter, lime zest, and lime juice into the ice cream maker. Churn the batter according to the instructions of your ice cream maker.

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