| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Mexican |
Dessert |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Flour (heaping) |
| 5 |
c |
Sugar |
| 2 |
qt |
Plus |
| 3 |
c |
Milk |
| 6 |
|
Eggs |
| 4 |
|
Egg yolks |
| 2 |
|
Vanilla beans; split and scooped |
| 1/2 |
ts |
Salt |
| 1 |
tb |
"good Mexican" vanilla |
| 3 |
qt |
Heavy cream |
| 2 |
|
Jars (12-oz) peach preserves (chopped) |
| 2 |
lb |
Chopped white chocolate |
| 1 |
c |
Chopped candied New Mexican medium-hot red chiles |
| 1 |
tb |
Freshly crushed cinnamon (from cinnamon sticks) |
INSTRUCTIONS
Mix flour and sugar together well. Stir milk into the flour-sugar mixture
until the sugar is dissolved.
Whip eggs, yolks, vanilla beans, salt and vanilla 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. 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.
Fold preserves, chocolate, chiles and cinnamon into the ice cream mix with
a spatula.
M.Foster <mesa@sedona.net>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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