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.
