0
0
00
This novelty was first served in 1988 for the symposium on wild chiles at the Desert Botanical Garden in Phoenix and at the Fiesta de los Chiles at the Tucson Botanical Gardens. It is very hot in the proportions given (despite the tendency of ice cream to cut the heat), so you may want to reduce the quantity of Chiltepins.
Combine all ingredients and mix thoroughly in a blender until green flecks appear throughout the ice cream. Serve in small portions.
Ingredients
-
½ cup Chiltepines en Escabeche (see recipe), rinsed thoroughly
and pulverized (or substitute fresh green or red pods) -
1 gallon vanilla ice cream
Instructions
Combine all ingredients and mix thoroughly in a blender until green flecks appear throughout the ice cream. Serve in small portions.
| Servings |
| 20 |
|
|
|
This novelty was first served in 1988 for the symposium on wild chiles at the Desert Botanical Garden in Phoenix and at the Fiesta de los Chiles at the Tucson Botanical Gardens. It is very hot in the proportions given (despite the tendency of ice cream to cut the heat), so you may want to reduce the quantity of Chiltepins.
Ingredients
InstructionsCombine all ingredients and mix thoroughly in a blender until green flecks appear throughout the ice cream. Serve in small portions.
|
Share this Recipe
