This New Mexico pepper has a short season in late summer, early fall, but you can often find them frozen year round. These peppers can range from 1,000 to 8,000 on the Scoville scale, so depending on your peppers this ice cream may be mild to hot.
If using frozen, allow the peppers to thaw. If using fresh, you’ll want to roast and then dice the peppers.
I’m using a custard base but you could also make this with my simple ice cream base.
If making the custard base, prepare an ice bath by nesting a medium heat safe bowl inside a larger bowl filled with ice water.
In a saucepan, combine about 1 cup of the diced and roasted hatch chiles, 1 3/4 cup milk, 1 3/4 cup whipping cream, the seeds and husk of a vanilla bean, 150 grams (3/4 cup) sugar, and 2 tbs glucose syrup or corn syrup.
Crack 6 eggs and add the yolks to a small heat proof bowl. What you do with the egg whites is none of my business.
Heat the mixture until it reaches about 150 degrees, then add about 1/3 cup of the hot liquid to the yolks, whisking, and continue to add more liquid until you’ve added about 1 cup. Then return this yolk mixture to the saucepan, stirring constantly until it reaches about 175 degrees and thickens up to coat the back of a wooden spoon.
Strain the mixture into the bowl over the ice bath, and stir to cool down. Once cooled, refrigerate for a few hours or ideally overnight.
Churn the ice cream and enjoy right away as a soft serve consistency or freeze in containers for a few hours for a more scoop-able consistency.
Hatch Chile Vanilla Ice Cream
Ingredients
- 1 cup Roasted and diced Hatch Chiles
- 1 3/4 cup whole milk
- 1 3/4 cup heavy whipping cream
- 1 vanilla bean
- 150 g sugar (3/4 cup)
- 2 tbsp glucose syrup or corn syrup
- 1/4 tsp xanthan gum
Instructions
- Add 1 cup of roasted and diced Hatch Chiles to a medium saucepan
- Prepare an ice bath by nesting a medium heat proof bowl inside a large bowl filled with ice water.
- Crack 6 eggs, separating the yolks in a small heat proof bowl.
- Combine 1 3/4 cup milk, 1 3/4 cream, 150 g (3/4 cup) sugar, the seeds and pod of one vanilla bean and 2 tbsp glucose syrup or corn syrup.
- Heat liquid until it reaches about 150 C, then add about 1 cup of hot liquid to the bowl of egg yolks in 1/3 cup increments, whisking constantly.
- Return the liquid/egg mixture to the saucepan and continue to whisk, heating over medium heat until the temperature reaches about 175 C and the mixture thickens to coat the back of a wooden spoon.
- Strain the liquid into the bowl over the ice bath, removing the vanilla bean and chiles.
- Add in the 1/4 tsp of xanthan gum and whisk or blend with an immersion blender to combine
- Chill mixture in refrigerator for at least 2 hours or ideally overnight.
- Churn mixture in ice cream machine, and scoop into container. Freeze overnight for a scoop able consistency or enjoy right away as a soft serve consistency.
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