1/3 cup flour 5 cups sugar
11 cups milk
6 eggs
4 yolks
2 vanilla beans, split and scooped
1/2 teaspoon salt
1 tablespoon vanilla
3 quarts heavy cream
2 12-oz jars peach preserves
2 lbs chopped white chocolate
1 cup chopped candied New Mexican medium-hot red chiles
1 tablespoon freshly crushed cinnamon
Mix together well the flour and sugar. Stir milk into the flour-sugar
mixture until the sugar is dissolved.
Whip together eggs, egg yolks, vanilla beans, salt and vanilla.
Pour into the milk mixture and stir together. Leave the vanilla
beans in the mixture as well.
Place the mixture in a double boiler & heat, stirring frequently.
Water should be at a constant low boil. Custard will finally thicken
enough to coat a spoon well. Remove the pan of custard from the
water and strain.
Pour the heavy cream into the strained mixture. and cool completely.
Then pour through an ice cream machine, freezing only until a
soft-serve stage.
Fold the peach preserves, chocolate, chiles and cinnamon into the
ice cream mix with a spatula.