Hatch Chile Frozen Custard
- 1½ cups half and half
- 1½ cups heavy cream
- 5 Hatch Chiles, roasted, skin removed, cored and seeded*
- 2 large eggs
- 3 large egg yolks
- ¾ cup sugar
- 1 teaspoon vanilla
- Combine the milk, cream and Hatch Chiles in a medium saucepan. Bring the mixture to a slow boil over medium heat. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Combine the eggs, egg yolks, sugar and vanilla in a medium bowl and whisk until mixture is thick, smooth, and pale yellow in color.
- Whisking constantly, slowly whisk about a third of the hot cream into the eggs, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170°F on an instant-read thermometer), stirring often.
- Transfer to bowl and cover with plastic wrap making sure to push it down on the top of the custard to keep a film from forming. Chill completely.
- Churn in an ice cream machine according to manufacturers’ instructions.
- Serve directly from the machine for soft serve, or store in freezer until needed.
*This recipe packs a punch for sure. You may want to adjust the amount of Hatch Chiles you use depending on your palate.
Recipe by Bistro OneSix at https://bistroonesix.com/?p=4533
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