You would already have a head start on this recipe by using your jar of Campbell's Candied Jalapeños. Just believe me when I tell you that they are fantastic with ice cream!
For ice cream base
2 cups whole milk
4 teaspoons cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 teaspoon kosher salt
2 tablespoons Meyer lemon zest (from about 3 lemons)
3 tablespoons cream cheese, softened
To make the ice cream base
Combine 1/4 cup of the milk and the cornstarch until smooth and set aside.
In a large saucepan, whisk together remaining milk and the cream along with the sugar, corn syrup, lemon zest, and salt. Bring to a boil over medium-high heat. Cook for 4 minutes, then remove from heat, cover, and let the mixture steep for an hour.
Return to mixture to a boil, stir in the cornstarch slurry, and cook, stirring, until thickened, about 2 minutes.
Pour 1/4 cup of the hot milk mixture into a small bowl with the cream cheese and whisk until completely smooth, then whisk this into the rest of the milk mixture. Strain mixture through a fine mesh, discard solids, cover and chill thoroughly.
When mixture is completely chilled, churn ice cream according to manufacturer instructions, then fold in the candied jalapenos and transfer to a storage container before freezing. Makes a quart.
Adapted from Jeni Britton Bauer via Saveur
