4 jalapenos, tops removed and seeded 2 limes, peel of 2 tablespoons lime juice 1 quart vanilla ice cream, softened
Parboil the jalapenos in boiling water for 3 minutes. Don't overcook, or jalapenos will loose their bright green color. Place in ice water to cool.
Process the jalapenos, lime peel and lime juice in blender or food processor until finely chopped. Quickly work the jalapeno mixture into the ice cream, then put the ice cream back in its container and refreeze.
This tastes better if it is made a day ahead.
Note: For Jalapeno Sherbet, substitute lime sherbet for the vanilla ice cream.
188 calories, 10 grams fat, 24 grams carbohydrates, 3 grams proteinper serving. This recipe is low in sodium.