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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 t Salt
1 T "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 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1596
Calories From Fat: 756
Total Fat: 85.5g
Cholesterol: 487.5mg
Sodium: 643mg
Potassium: 854.8mg
Carbohydrates: 187.3g
Fiber: 1.6g
Sugar: 180g
Protein: 26.9g


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