How do you know you’ve been sucked into the Hatch Chile frenzy? I think using them to make ice cream is a strong indicator. But let’s start at the beginning.

A few weeks ago I got a sneak preview of the new Albertsons on Broadway and I fell in love. This is definitely not your average grocery store. They have all kinds of cool thing going on. Last week it was a Hatch Chile festival. I knew about these Anaheim peppers that have to come from Hatch Valley, New Mexico to be a true Hatch Chile, just like Idaho potatoes have to come from Idaho, or Champagne has to come from a specific region in France to be the authentic thing.

I tried Hatch Chiles in every way possible in the store. Well… almost every way. Albertsons might have nearly everything but they did not have Hatch Chile ice cream, so that’s where I set my sights.

And in all fairness, my husband is the one steering the boat here. We Hatched the idea {see what I did there} together and then he took the reigns. Given that he’s from Wisconsin, the ice cream plan morphed into frozen custard. I picked up waffle cone bowls and Hatch Chile dark chocolate topped with pumpkin seeds and pistachios (made in-house at Albertsons) as an accompaniment. Those turned out to be key as our frozen dessert had some serious kick to it and the sweetness of the cone and chocolate really helped balance the heat.

Ok Albertsons… the challenge is on. Next year I fully expect to see a Hatch Chile version in your gelato bar!

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.