Frank's Recipes! White Chocolate Red Chile Peach Ice Cream

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White Chocolate Red Chile Peach Ice Cream

1/3 cup of flour (heaping)
5 cups sugar
2 quarts and 3 cups of milk
6 eggs
4 yolks
2 vanilla beans, split and scooped
1/2 teaspoon salt
1 tablespoon "good Mexican" vanilla
3 quarts of heavy cream
2 12 oz. jars of peach preserves (chopped)
2 lbs. of chopped white chocolate
1 cup chopped candied New Mexican medium-hot red chiles
1 tablespoon freshly crushed cinnamon (from cinnamon sticks)

1/3 cup of flour (heaping)
5 cups sugar

Mix together well.

2 quarts and 3 cups of milk

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

6 eggs
4 yolks
2 vanilla beans, split and scooped
1/2 teaspoon salt
1 tablespoon "good Mexican" vanilla

Whip together. Pour into the above mixture and stir together. Leave the vanilla beans in the mixture as well.

Place the mixture in a double boiler and heat, stirring frequently. Water should be at a constant low boil. Custard will finally thicken enough to coat a spoon well. Remove the pan of custard from the water and strain it to remove the vanilla beans and egg parts.

3 quarts of heavy cream

Pour the 3 quarts of heavy cream into the strained mixture. and cool completely. Then pour through an ice cream machine, freezing only until a soft-serve stage.

2 12 oz. jars of peach preserves (chopped)
2 lbs. of chopped white chocolate
1 cup chopped candied New Mexican medium-hot red chiles
1 tablespoon freshly crushed cinnamon (from cinnamon sticks)

Fold the above ingredient into the ice cream mix with a spatula.