Title: White Chocolate-Red Chile-Peach Ice Cream
Categories: Spice Icecream
Yield: 1 Servings

1/3	c	Flour (heaping)
5	c	Sugar
2	qt	&
3	c	Milk
6		Eggs
4		Yolks
2		Vanilla beans, split and
		Scooped
1/2	ts	Salt
1	tb	"good mexican" vanilla
3	qt	Heavy cream
2		12 oz. jars of peach
		Preserves (chopped)
2	lb	Chopped white chocolate
1	c	Chopped candied New Mexican
		Medium-hot red chiles
1	tb	Freshly crushed cinnamon

Mix flour and sugar well. Stir milk into the flour-sugar mixture until the sugar is dissolved.

Whip together eggs, yolks, vanilla beans, salt and vanilla. Pour into the above mixture and stir together. Leave the vanilla beans in the mixture as well.

Place the mixture in a double boiler & heat, stirring frequently. Water should be at a constant low boil. Custard will finally thicken enough to coat a spoon well. Remove the pan of custard from the water & strain it to remove the vanilla beans & egg parts.

Pour the 3 quarts of heavy cream into the strained mixture. and cool completely. Then pour through an ice cream machine, freezing only until a soft-serve stage.

Fold the peach preserves (chopped), chopped white chocolate, chopped candied New Mexican medium-hot red chiles and freshly crushed cinnamon (from cinnamon sticks) into the ice cream mix with a spatula.

M.Foster mesa@sedona.net From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

previous

next