Green Chili Ice Cream with Cumin/Pistachios

Robin DuPree


Green Chili Peppers are an everyday cuisine to the indigenous New Mexicans so I wanted to incorporate the flavor and taste into something unique and pleasant. I thought an ice cream would be nice, and wow, what a pleasant kick. You won’t be disappointed! P.S. I thought the batch with the twist of lime tasted the best before it completely set overnight, however, the next day I preferred the batch without it since the smoky cumin flavor really complimented the taste of the green chilis!


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  • 1 c
    green chili wine
  • 12 -14 oz
    frozen green chilis
  • 1 1/2 c
  • 6 c
    heavy cream
  • 8
    large eggs
  • 2 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
    chili powder
  • 1/4 tsp
  • 1 c
    whole pistachio nuts chopped
  • 1
    juice of lime (optional)

How to Make Green Chili Ice Cream with Cumin/Pistachios


  1. Bring Green Chili wine along with green chili peppers and a 1/2 cup sugar to just a boil in a 3 quart heavy saucepan, then remove from heat and let steep, uncovered, 30 minutes. Cool slightly, then puree mixture in a blender
  2. While chili peppers steep, whisk together yolks and remaining sugar in a bowl, then add cream.
  3. Place custard in ice cream maker (in batches if necessary), then transfer to an airtight container and put in freezer harden, about 12 hours. Do not open container during this time frame to prevent ice crystals from forming.

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