This refreshing finish is spicy and unexpected. The sweetness of the oranges is followed with a bit of zip. The heat can be reduced by removing some of the jalapeno seeds.
- 4 pounds oranges
- 1 1/2 cups water
- 1 cup sugar
- 2 jalapeños, chopped, with seeds
Carefully remove orange peels, leaving the white pith. Combine peels with water, sugar, and jalapeños in a medium saucepan. Stir over high heat until the sugar dissolves. Boil for 5 minutes. Remove from heat and set aside, covered. Meanwhile, remove all pith from the oranges. Working over a blender container, carefully segment the oranges by slicing between the membranes. Discard seeds. Puree about 30 seconds. Strain sugar mixture into orange puree. Pulse to blend. Pour into an ice cream maker and freeze according to directions. Makes about 1 quart.