Light Peach and Jalapeno Ice Cream

Slice peaches into thin slices. Put about 2/3 of them into a food processor with the jalepeños, 1 tablespoon of lemon juice and 1/3 cup sugar. Puree until smooth. Add additional jalepeño if not spicy enough. Mix puree with light cream and milk, stir with a whisk to combine. Cover with Saran wrap and let chill at least 1 hour.

In another bowl, mash the remaining peaches and sugar with a pastry cutter or fork. Add in remaining lemon juice and a dash of salt to taste. Add additional sugar for sweetness. Cover with Saran wrap and chill for about 15-30 minutes.

Once cream mixture and peach mixture have chilled, mix together and stir well with a whisk. Pour entire mixture into the frozen canister of an ice cream maker and turn on, letting it churn for at least 20 minutes, or until thick and creamy. Serve immediately or freeze for later consumption. Drizzle with honey for a bit of added sweetness.

Makes about 1 quart.