How to make it

  • Combine the sugar, corn syrup, lime zest and water in a saucepan; bring to a boil for 5 minutes. Remove from the heat, then add the jalapenos and lime juice. Cool to room temperature.
  • Strain the mixture into a shallow metal pan. Freeze 2 hours or until firm.
  • Place a stainless steel mixer bowl in the freezer.
  • Beat the egg whites in another mixer bowl until foamy. Add 1/4 cup sugar gradually and beat until soft peaks form.
  • Scrap the chilled lime mixture into the chilled bowl. Whip with a fork until broken, but not slushy. Gently fold in 1/3 of the egg whites, when incorporated, fold in the remaining whites.
  • Spoon into an ice cream maker and freeze according to manufactures directions.

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