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

Make White Chocolate-Red Chile-Peach Ice Cream - Chile-Heads at home with Flour, Sugar, Milk, Eggs, and Yolks. Keep it handy for the next time you cook it.

Ingredients

• 1/3 cup
• 5 cup
• 2 qt
• 6
• 4
• 2
• 1/2 tsp
• 1 tbsp
• 3 qt
• 2 jar
• 2 lb
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   Mix together flour & sugar well.

2. 2

   Stir milk into the flour-sugar mixture until the sugar is dissolved.

3. 3

   Whip eggs, yoks, vanilla beans, vanilla & salt together.

4. 4

   Pour into the above mixture and stir together.

5. 5

   Leave the vanilla beans in the mixture as well.

6. 6

   Place the mixture in a double boiler & heat, stirring frequently.

7. 7

   Water should be at a constant low boil.

8. 8

   Custard will finally thicken enough to coat a spoon well.

9. 9

   Remove the pan of custard from the water & strain it to remove the vanilla beans & egg parts.

10. 10

    Pour the 3 quarts of heavy cream into the strained mixture and cool completely.

11. 11

    Then pour through an ice cream machine, freezing only until soft-serve stage.

12. 12

    Fold peach preserves, white chocolate, hot chiles & cinnamon into the ice cream mix with a spatula.

13. 13

    NOTES: posted to ICE-CREAM-RECIPE by Lavanda