Spice up dessert with this creamy custard.
Roasted Jalapeno and Chocolate Chili Custard
- 8 large egg yolks, whisked gently
- 1 cup almond milk
- 1 cup whole milk
- 1 cup cream
- 1 vanilla bean
- 1/2 small roasted jalapeno, finely diced
- 1/4 cup Best Boy and Co. Hot Fudge with Chili
- 1 tsp. salt
- 2 tbs. corn starch
Warm milks on stove in a non-reactive pan. Add vanilla bean, scraping out some into the mixture.
Once milk reaches 160 F, whisk in egg yolks slowly and stirring gently to incorporate evenly.
Sift in while whisking the cornstarch. Keep this mixture around 165 F and make sure you do not bring it to a boil.
Once your mixture begins to thicken well where it coats the back of a spoon, remove immediately, pouring into a non-reactive bowl set in a water bath. You want to cool it as fast as possible.
Cover with plastic wrap and refrigerate for at least three hours to overnight.
Once mixture is cooled, pour into ice cream mixer bowl. Churn according to manufacturer's instructions.
About halfway through mixing, add jalapeno.
Once the custard is done, layer into a container with the Best Boy and Co. Hot Fudge with Chili. Drizzle the hot fudge between each scoop of custard to create a ribbon of chocolate throughout the mix.
Freeze for at least two hours before serving.
*To roast your pepper, place in a baking dish and bake for about 20 minutes at 425 F. Remove and immediately wrap in plastic wrap. Let cool and peel off outer skin. Dice finely for above recipe, removing seeds.
Twinkle VanWinkle has over 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the "Oprah Winfrey Show" and has appeared on Food Network's "The Best Of..." Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.
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