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Hatch Chile and Vanilla Bean Ice Cream
By Chef Tom Fraker



Ingredients

2 cups Whole Milk
1 cup Heavy Cream
¾ cup Granulated Sugar, divided use
2
Melissa's Vanilla Beans, split lengthwise
8 New Mexico Hatch Peppers, roasted, peeled and seeded, then diced; divided use
4 Egg Yolks
½ teaspoon Pure Vanilla Extract

Directions

In a saucepan, scald the milk, cream, ½ cup of sugar, vanilla bean (pod and seeds) and half the Hatch Peppers, stirring constantly.

In a small bowl, whip the egg yolks with the remaining sugar until smooth like a ribbon. Pour some of the scalded liquid into the egg and mix well.

Add that back to the scalded liquid in the saucepan and cook over low heat until it is thick enough to coat the back of a spoon.

Strain mixture into a bowl and add the vanilla extract.

Place the mixture in the refrigerator and chill completely.

Stir in the rest of the Hatch Peppers, place in an ice cream maker and freeze according to the manufactures directions.

Makes about 4 cups

Note

I like a little chocolate syrup and whipped cream with mine.

Recipe from Hatch Chile Cookbook