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White Chocolate-Red Chile-Peach Ice Cream
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    White Chocolate-Red Chile-Peach Ice Cream

  • 1/3 cup of flour (heaping)
  • 5 cups sugar
  • Mix together well.
  • 2 quarts & 3 cups of milk
  • Stir into the flour-sugar mixture until the sugar is dissolved.
  • 6 eggs
  • 4 yolks
  • 2 vanilla beans, split and scooped
  • 1/2 teaspoon salt
  • 1 tablespoon "good mexican" vanilla
  • Whip together. Pour into the above mixture and stir together. Leave the vanilla beans in the mixture as well.

    Place the mixture in a double boiler & heat, stirring frequently. Water should be at a constant low boil. Custard will finally thicken enough to coat a spoon well. Remove the pan of custard from the water & strain it to remove the vanilla beans & egg parts.

  • 3 quarts of heavy cream
  • Pour the 3 quarts of heavy cream into the strained mixture. and cool completely. Then pour through an ice cream machine, freezing only until a soft-serve stage.
  • 2 12 oz. jars of peach preserves (chopped)
  • 2 lbs. of chopped white chocolate
  • 1 cup chopped candied New Mexican medium-hot red chiles
  • 1 tablespoon freshly crushed cinnamon (from cinnamon sticks)
  • Fold the above ingredient into the ice cream mix with a spatula.

    From: Chile-Heads Recipe Collection
    Posted By: M.Foster
    Post Date:

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