This isn’t your typical vanilla bean ice cream! Chef Jackie from Harmons showed us how to make candied green chiles to top them off with.
Vanilla Bean Ice Cream with Candied Green Chiles
- 3 cups heavy cream
- 1 cup milk
- ½ cup granulated sugar
- 2 vanilla bean split in half lengthwise
- 1 Tbsp pure vanilla extract
- 4 egg yolks
- ½ cup candied green chiles
- Combine the cream, milk, sugar, vanilla bean and extract in a saucepan over medium heat. Cook until hot but not boiling, about 10 minutes. Remove from heat. Carefully remove vanilla beans and scrape the softened seeds from the pods back into the saucepan; discard pods.
- Place yolks in a bowl and whisk constantly, slowly pouring in 1 cup of the hot-milk mixture. Continue to whisk until smooth.
- Slowly pour the egg mixture into the saucepan, whisking constantly until well combined. Place saucepan over medium heat and stir constantly until the mixture is thick enough to coat the back of a spoon (6 to 8 minutes); it should never boil. Strain mixture into a bowl. Cool to room temperature, then add the green chiles from the recipe below. Freeze in an ice cream maker according to the manufacturer’s instructions.
Candied Green Chiles
- 5 roasted green chiles
- Sugar, enough to coat and pack the chilies twice
- Remove skin on chiles, pack in sugar to coat and set on a baking sheet with parchment paper and roast at 200 degrees for 30 minutes.
- Remove from oven and flatten out, drench in sugar again separate bowl.
- Place on a baking sheet with a wire rack.
- Allow chillies to dry for about 20-25 minutes or until crispy like candy.
- Allow some left over to use as a garnish for your ice cream.
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