Hatch Chile Pepper and Mango Ice Cream

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It’s Hatch Chile Pepper season…

Roasting-Hatch-Chilies-e1407872437673-300x225Every year in the middle of August, the craze is to roast Hatch Chile Peppers.

Our grocery store chain HEB has a whole festival around the Hatch Chile Peppers.  You can read about it in my article ‘Guess What Time It Is…It’s Hatch Chile Pepper Time!

It’s a big celebration and all the stores fire up their big roasting machines to roast the Hatch Chile Peppers.

We always get a few containers of the roasted Hatch Chile Peppers and I separate them to freeze.  This way I have peppers to last me all year, or until the next season.

This year I had to jump on the band wagon.  I came up with a homemade ice cream recipe and it’s delicious!

Hatch Chile Pepper and Mango Ice Cream

Hatch Chile and Mango Ice Cream

Ingredients

Ice Cream

1 tablespoon Vanilla Bean Paste (or you can substitute with Vanilla Extract, but the flavor isn’t the same!)
1 3/4 cups Heavy Cream
1 1/4 cups whole Milk
1/2 cup plus 2 tablespoons Sugar, divided
1/3 cup Light Corn Syrup
1/4 teaspoon Kosher Salt
6 large Egg yolks

Hatch Chile Pepper Mixture

3 fresh Hatch Chile Peppers, stemmed, seeds and ribs removed, cut into large pieces (reserve a few slices for garnish)
2 Mangos, peeled and chopped (reserve a few chances for garnish)
1 tablespoon fresh Lime Juice, squeezed (I use Key Limes)
1 cup Sugar, divided, plus 1 teaspoon for caramelizing the garnish
1/4 teaspoon Kosher Salt
1/2 cup Water

Directions

Combine cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup and salt in a medium saucepan.  Heat over medium-high heat, stirring occasionally, until 175F degrees, approximately 5 to 10 minutes.  Remove saucepan from heat.

While cream mixture heats, using a mixer, mix yolks and remaining 1/4 cup sugar in a bowl until smooth, light yellow in color.  Approximately 3 minutes.

Slowly mix 1 cup heated cream mixture into egg yolk mixture, making sure to keep mixing. (If you add hot mixture too fast, it will scramble the egg yolks)

Return the egg yolk mixture to the cream mixture in the saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and is 180F degrees, 7 to 14 minutes.

Pour mixture into a large bowl and cover with plastic wrap, with the plastic wrap touching the mixture without any air bubbles.

Place the bowl in the refrigerator overnight.

You will need to prepare the Hatch Chile Pepper Mixture so it can refrigerate overnight.

Start by making the Hatch Chile Pepper simple syrup.  Bring 1/2 cup sugar and 1/2 cup water to a boil over high heat.  Once mixture comes to a boil, lower heat, add the Hatch Chile Peppers.  Let simmer for about 10 minutes.

Strain the peppers from the syrup, reserving 1/4 cup of the peppers.

Place the reserved peppers, mango, lime juice, salt and remaining sugar in a food processor and process to a chunky texture.  Stir in the pepper syrup. Transfer to an airtight container and refrigerate overnight.

For the garnish…toss the sliced Hatch Chile Peppers and the reserved Mango chunks in sugar.  Place on foil and broil for approximately 3 minutes or until all is golden.  Remove and cool completely.  Place in a little open container and refrigerate overnight.

When you are ready to make the ice cream (the next day), remove from the refrigerator.  Fold in the Hatch Chile Pepper mixture.  Churn as per the instructions of your ice cream maker.  When the mixture resembles thick soft-serve ice cream, ice cream in an airtight container and place in the freezer.

I always freeze overnight to make sure it’s set, but if you want to serve it before then, freeze for at least 3 hours or until firm.