Chili Ice Cream with Ancho Peach Topping
Servings: 4 to 6
Anchos are smoky and hot, but the sweetest of Mexico’s chilies, and the dried version of fresh poblanos. We call for the powdered ancho to season as you would with salt and pepper.
In a small saucepan coated with Teflon® non-stick, heat 1 cup of the peaches with the lime juice, honey, and vanilla bean for 4 minutes to heat through and let the vanilla enrich. Set aside and cool to room temperature. Stir in the ancho powder, adding more or less to desired amount of chile heat. Stir in the cilantro.
Add 2 scoops of vanilla ice cream to each plate and top with a few fresh peach slices and then the peach mixture. Garnish with fresh mint.