Green Chili Ice Cream
This extra yummy ice cream, created during one of our cooking classes, is from the cookbook “At Home with the Range Cafe”…….
- 12 egg yolks
- 3 cups whole milk
- 4 cups heavy cream
- ¾ cup diced green chile
- 1 ¼ cup sugar
- 1 vanilla bean (or 1 tbs. pure vanilla extract)
-Place milk and 3 cups heavy cream in a saucepan. Split the vanilla bean, scrape out the seeds, and place both the beans and seeds in the cream. Add the green chile. Scald the milk mixture.
-Place yolks and sugar in a bowl and whisk until well blended and very thick.
-Slowly whisk about 1/3 of the scalded milk into the yolk mixture to temper it. Then whisk the yolks back into the mixture.
-Cook over medium high heat, stirring constantly with a wooden spoon, until the mixture is thick enough to leave a path on the back of the spoon, about 7 to 10 minutes.
-Remove from heat and strain mixture into a clean bowl. Whisk in remaining cream. Cover with plastic wrap and place in refrigerator until well chilled.
-Freeze in an ice cream make according to manufacturer’s instructions.
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