Land of Enchantment Ice Cream

Ingredients

• 12 ounces Hatch Green Chile, chopped
  

  From our farm

  Roasted Hatch Chile (Frozen)

  $80.00

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• ¼ cup Crater Lake Hatch Green Chile vodka
• 1 cup honey, divided
• 6 cups heavy cream (half and half may be substituted)
• 8 egg yolks
• 1 six-inch vanilla bean, split lengthwise
• ¼ teaspoon fresh ground cinnamon
• ¼ teaspoon fresh ground ginger
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• ¼ teaspoon cumin
• 1 cup Legacy Pecans, chopped

Instructions

1. Combine Hatch Green Chile, vodka, cinnamon, ginger, paprika, chili powder, cumin, vanilla bean, and ½ cup honey in a heavy saucepan. Bring just to a boil, then remove from heat and let the mixture cool uncovered for 30 minutes. Boiling will cook off all the alcohol from the vodka.
2. While the chile mixture is cooling, whisk together the egg yolks and remaining ½ cup honey in a large bowl until smooth and fluffy.
3. Once the chile mixture has cooled, pour it into a blender and puree until smooth. Strain the pureed mixture through a fine mesh strainer to remove any seeds or large pieces.
4. Pour the strained chile mixture into the egg and honey custard base and whisk to combine. Add the heavy cream and stir until fully incorporated.
5. For soft serve, pour the mixture into an ice cream maker, add the chopped pecans, and churn according to manufacturer's instructions.
6. For scoopable ice cream, pour the mixture into an airtight freezer-safe container, stir in the chopped pecans, and freeze for a minimum of 8 to 12 hours.
7. Remove from the freezer, scoop into bowls, and serve. A delightfully sweet, smoky, and spicy dessert that just might inspire a trip to New Mexico for Hatch Chile Festival season.