Hatch Chile Frozen Custard
Serves: 5 servings
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Combine the eggs, egg yolks, sugar and vanilla in a medium bowl and whisk until mixture is thick, smooth, and pale yellow in color.
  3. 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.
  4. 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.
  5. 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.
  6. Churn in an ice cream machine according to manufacturers’ instructions.
  7. Serve directly from the machine for soft serve, or store in freezer until needed.
Notes
*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