This recipe comes from the Hatch Chile Store, an online-only shop that’s part of a five-generation chile farm based in Hatch, the Chile Capital of the World. Turn up the bliss factor by sprinkling a bit of cooked and crumbled Hatch Chile Store’s green chile bacon on top (or any other bacon you may have).

  • 2 cups whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar, divided
  • 2 vanilla beans, split lengthwise
  • 8 Hatch green chiles, roasted, peeled and seeded, and finely diced; divided
  • 4 egg yolks
  • ½ teaspoon pure vanilla extract
  • ½ cup finely chopped nuts (optional)
  • Hatch Green Chile Bacon, cooked and crumbled (optional)

Makes about 1 quart

1. In a saucepan, scald the milk, cream, ½ cup of sugar, vanilla beans (pod and seeds), and half the chiles, stirring constantly. Remove from heat.

2. In a small bowl, whip egg yolks with the remaining sugar until smooth. Pour about ¼ cup of the scalded liquid into the egg yolks and mix well. Add mixture to the scalded liquid in the saucepan and cook over low heat until it is thick enough to coat the back of a spoon.

3. Strain mixture into a bowl and add the vanilla extract.

4. Place the mixture in the refrigerator and chill completely. Place in an ice cream maker and begin to freeze, according to the manufacturer’s directions.

5. When the ice cream is about half frozen, about 10 minutes into the process, add in the remaining green chile, then freeze. Before serving, sprinkle with nuts and bacon (if using).

This recipe originally appeared in "The Wide and Wonderful World of Green Chile" by Lynn Cline.