Johnny Jalapeno's Tijuana Ice Cream (With Variations) Recipe

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Johnny Jalapeno's Tijuana Ice Cream (With Variations)
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Ingredients
13
Count
Nutrition
215
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. CLASSIC ICE CREAM: To the fruit cocktail, add jalapenos and tequila. Mix well, cover, and refrigerate.
  2. Mix the half and half with the sugar and vanilla. Stir until sugar is dissolve. Place milk/sugar mixture into machine and churn for 15-20 minutes. Add fruit mixture and continue churning until ice cream is formed (about 5 minutes). Scoop into a freezer safe container with lid, cover and freeze for at least 2 hours.
  3. CUSTARD ICE CREAM: Combine the heavy cream, tequila, and chopped jalapenos in a saucepan and place over medium heat. Bring to a simmer, and cook gently about 10-12 minutes, then remove from the heat. Watch carefully so it does not boil.
  4. Meanwhile, in a bowl, whisk the sugar and vanilla into the egg yolks until slightly pale and lightened. Pour about 1/3 of the cream mixture into the yolks while whisking vigorously.
  5. Add the yolk mixture back into the saucepan with the rest of the cream mixture and cook over medium heat stirring constantly until the mixture thickens sufficiently to coat the back of spoon. DO NOT allow the custard to boil.
  6. Remove from the heat and place in the refrigerator to cool for at least 2 hours. When it has cooled, place in an ice cream maker and churn for 15-20 minutes. Add in the well drained fruit cocktail and churn an additional 5 minutes. Place into a freezer safe container, cover and chill at least 2 hours.
  7. FRIED BURRITOS: Form 1/4 cup of ice cream into a 4 long log (or use a sharp knife dipped in hot water to slice). Roll the ice cream in the cinnamon sugar to coat. Wrap in tortilla burrito style tightly, then wrap in plastic wrap tightly. Repeat for remaining burritos. Place in the freezer to harden at least 2 hours.
  8. Heat deep fryer to 350°F Unwrap burritos from plastic wrap and carefully place burritos into fry basket ONE at a time. Deep fry for 2-3 seconds. Flip over and fry the other side for 2-3 seconds. Serve with whipped cream and a cherry.
  9. ICE CREAM BALLS: Scoop about 1/4 cup of ice cream and quickly form it into a ball. Roll in cinnamon sugar, then in crushed cereal, place on cookie sheet and keep frozen. When ready to serve, Serve as is, or deep fry for 2-3 seconds then drain on paper towels for a few seconds. Serve in a shallow bowl drizzled with chocolate and caramel toppings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 214.75 Kcal (899 kJ)
Calories from fat 169.65 Kcal
% Daily Value*
Total Fat 18.85g 29%
Cholesterol 143.49mg 48%
Sodium 69.89mg 3%
Potassium 86.96mg 2%
Total Carbs 6.72g 2%
Sugars 1.67g 7%
Dietary Fiber 0.33g 1%
Protein 3.87g 8%
Vitamin C 8.3mg 14%
Iron 0.4mg 2%
Calcium 68.1mg 7%
Amount Per 100 g
Calories 235.89 Kcal (988 kJ)
Calories from fat 186.35 Kcal
% Daily Value*
Total Fat 20.71g 29%
Cholesterol 157.62mg 48%
Sodium 76.77mg 3%
Potassium 95.52mg 2%
Total Carbs 7.38g 2%
Sugars 1.83g 7%
Dietary Fiber 0.36g 1%
Protein 4.25g 8%
Vitamin C 9.1mg 14%
Iron 0.5mg 2%
Calcium 74.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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