Courtesy of PureZing
Makes approximately 1 quart
3 cups organic heavy cream
1 cup whole milk, organic
8 egg yolks, free-range, organic
1 ½ vanilla beans, split, seeds scraped
1 cup sugar
½ teaspoon real vanilla extract
½ cup canned green chilies, seeded and finely diced
In a double boiler, heat 2 cups of the cream. Scald the cream.
Remove from the heat.
With an electric mixer, beat the yolks in a large bowl, until pale.
Slowly add the heated cream, whisking as you pour.
Put the vanilla beans into the cream egg mixture and stir well.
Pour the cream egg vanilla mixture into the double boiler and cook over medium high heat, about 20 minutes. Stir almost constantly till the custard is thick.
Remove from heat and stir in remaining cream and milk, sugar, vanilla extract and chiles.
Mix well and cool to room temperature.
Pour into an ice cream maker and follow manufacturer’s directions.
Remove from ice cream maker and serve. Store remainder in covered container in freezer.