Recipe Index: Janos Wilder

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Minted Serrano Chili Ice Cream

Yield: 1 ½ Quart

Ingredients:

1 qt Half and Half
¼ Cup Fresh Mint, cleaned and finely chopped
6 Serrano Chilies, finely chopped
10 Egg Yolks
1 ¼ Cup Granulated Sugar

Procedure:

1) Bring the half and half, mint and serrano chile slowly to a gentle boil and maintain the simmer for 5 minutes.

2) Whisk the yolks and sugar to ribbon.

3) Add half and half to the egg yolks and sugar and return to a gentle fire and cook constantly stirring with a wooden spoon until the mix thinly coats the back of a spoon.

4) Cool quickly in an ice bath.

5) Strain.

6) Pour mixture into an ice cream machine and freeze.