White chocolate-red chile-peach ice cream
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Flour (heaping) |
| 5 | cups | Sugar |
| 2 | quarts | Plus |
| 3 | cups | Milk |
| 6 | Eggs | |
| 4 | Egg yolks | |
| 2 | Vanilla beans; split and scooped | |
| ½ | teaspoon | Salt |
| 1 | tablespoon | \"good Mexican\" vanilla |
| 3 | quarts | Heavy cream |
| 2 | Jars (12-oz) peach preserves (chopped) | |
| 2 | pounds | Chopped white chocolate |
| 1 | cup | Chopped candied New Mexican medium-hot red chiles |
| 1 | tablespoon | Freshly crushed cinnamon (from cinnamon sticks) |
Directions
Mix flour and sugar together well. Stir milk into the flour-sugar mixture until the sugar is dissolved.
Whip eggs, yolks, vanilla beans, salt and vanilla together. 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 preserves, chocolate, chiles and cinnamon into the ice cream mix with a spatula.
M.Foster <mesa@...>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .