Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Monday, July 26
Green Chile Ice Cream
I have not heard of anyone making green chile ice cream before. Why is that? Chocolate and chile go very well together, and a pie maker in town has a classic Green Chile Apple Pie which always gets rave reviews. The whole hot/sweet combo is tried and true, not to mention the hot+dairy combo (putting cheese on anything spicy, etc).
So without further ado, I present to you my darned good low-sugar recipe:
Green Chile Ice Cream
1T to 2oz chopped & roasted green chile, depending on your preference and the heat factor
2 eggs that you trust to eat raw, separated
2 5oz cans evaporated milk (not sweetened-condensed)
1/8 cup superfine sugar
3/8-1/2 cup Splenda
Put the milk and chile into the blender and obliterate the chile chunks. Whip the egg yolks and the sugar together until ribbony. Beat in the splenda, then the egg whites. Combine with the chile/milk, then chill the whole thing for several hours or overnight. Then put in your ice cream maker and process as usual.
That is how I did it, but there are other variations you could do, from whipping the egg whites and folding them into the mixture just before it goes into the ice cream machine, to cooking the milk mixture & eggs to make a custard base, to adding spices, to using actual cream. I like this variation since the nutrition on it is far better than a full-cream, full-sugar variety, and it still tastes really good. I had dinner guests over who sampled it and they could not tell it wasn't a cream-based ice cream.
Enjoy!
Time posted: 12:36 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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