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Chiltepin Ice Cream

Monday, 26 May 2008

Description

This novelty was first served in 1988 for the symposium on wild chiles at the Desert Botanical Garden in Phoenix and at the Fiesta de los Chiles at the Tucson Botanical Gardens. It is very hot in the proportions given (despite the tendency of ice cream to cut the heat), so you may want to reduce the quantity of Chiltepins.

Ingredients

At a glance

Cuisine

Southwestern

Ingredient

Chile peppers

Cooking Method

No Cook

Heat Level

Chile

Chiltepin

Meal/Course

Dessert

Serves

½ cup Chiltepines en Escabeche (see recipe), rinsed thoroughly
and pulverized (or substitute fresh green or red pods)
1 gallon vanilla ice cream

Methods/steps

Combine all ingredients and mix thoroughly in a blender until green flecks appear throughout the ice cream. Serve in small portions.

Reviews

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