‘No Place Left To Hide’ Hatch fudge sundae by Bruce Bray
This recipe won the Central Market Hatch Chile Cook-Off. I was one of a handful of judges who had the ‘hard’ task of tasting all the delicious entries.
To read more about the contest head over to my “blog”:/tanjis-tanjents/2009/08/30/green-chiles-chocolate-steve-hahn/. To enjoy a rich, delicious fudge sundae with a jolt of Hatch chile, start cooking!
Ice Cream
- In a large sauce pan, heat milk, cream, chilies, beer, salt, and vanilla pods and seeds to a simmer
- Remove and discard the bean pods
- Whisk the yolks and sugar together
- Temper the egg mixture in the cream mixture
- Cook over low heat until thickened
- Freeze per ice creak maker’s directions, then over night in freezer
Fudge Sauce
- Mix together all ingredients except vanilla in a medium sauce pan
- Heat to a boil, then boil for 10 minutes
- Remove from heat
- Add vanilla
Candied Bits
- Preheat oven to 390°F
- In a large sauce pan, bring water and sugar to a boil
- Add chilies and simmer for one hour, adding water as needed to prevent burning
- Remove chilies from syrup and bake on cookie sheet for about 13 minutes until dry
- Add pinon to syrup and simmer for 15 minutes
- Remove pinon from syrup and bake on cookie sheet for about six minutes
- Save syrup for drizzling over ice cream
Serve sundae in a margarita glass – fill the center with ice cream, spoon in some hot fudge, sprinkle with candied chilies and pinon, then drizzle with syrup.
2 Responses to ‘No Place Left To Hide’ Hatch fudge sundae by Bruce Bray
Hi just wanted to say this recipe is hard to follow..under the fudge sauce it says to mix all ingredients except vanilla, but there are no ingredients.
Are the Hatch chilies supposed to be roasted and peeled before using, and also, do you use the mild or hot Hatch?
Thank you ~ lucky you to get to be a judge
Yes I agree with you…this recipe came from the contest winner. I would roast and peel them for the ice cream prep.