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Poblano Iced Cream

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rating

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1 rating
30
prepare
30
cook
8
serves

INGREDIENTS

3 count poblano chili
150 g sugar, granulated
2 each egg yolks
2 each whole eggs
350 ml heavy cream
450 ml heavy cream

INSTRUCTIONS

  1. 1
    Roast poblano chile until all side burn but over cooked and cover with clinfilm let it cold, after that peel it and blend it until smoth
  2. 2
    Reheat 350 ml heavy cream, and add to the whisk egg yolk and whole egg with sugar. so the heat from the heavy cream can cooked the egg. put a side let it cold.
  3. 3
    Whisk 450 heavy cream until firm and add it into the mixture aboved also the blended poblano. put into container let it in the frezzer at least 8 hour or over night.

notes

This is nice dish for the summer time, you can serve it with strawberry-ancho sauce with flourless chocolate cake..

LindaHall

LindaHall
May 12, 2011 08:26 CDT

What an interesting flavor combination.  I tried this and served it with grilled pineapple slices and caramel sauce.

 

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