APLK: Hatch Green Chile Lime Sorbet

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

Lime Sherbet was my childhood go to ice-cream dessert. I didn’t want chocolate or vanilla, all I wanted creamy, tart and sweet ice cream. As an adult—I’m ready to upgrade this treasure of a treat to something with a little heat: Hatch Green Chiles.

Now, before you dismiss this sherbet concoction—keep in mind that sweet and spicy is a classic combination, as are limes and peppers. Hatch Chile Lime Sherbet is combining beloved flavors and making it a bit…adventurous.

I love Hatch Chile Season. It’s bolded, because it is so near to my heart. Market Street feels the same.

From daily roasting to a large selection of Hatch Chile infused products (we all love their famous Hatch Green Chile Apple Pie!) a trip to Market Street come August is like a celebration every time.

You might be wondering how to get all that Hatch flavor into the sherbet. Simply heat cream, whole milk and seeded Hatch green chiles in a sauce pan for 25 minutes.  Remove the chiles and you have Hatch chile infused half and half. The chile will infuse its flavor into the cream that will be used as the base of the sherbet.

One of the reasons I love Hatch Season is how creative one can be with these green chiles. These unique and beautiful chiles are versatile and should be celebrated in a variety of ways—both savory and sweet recipes.

Join me in celebrating the Hatch chiles with this Hatch Green Chile Lime Sherbet, it’s such a “cool” way to enjoy the season.

Hatch Chile Lime Sherbet

servings vary

1 1/2 cups whole milk  

1 1/2 cups cream         

2 Hatch chiles, seeded  

2/3 cup sugar   

2 tablespoons agave syrup       

3/4 cup freshly squeezed lime juice, strained    

pinch of salt     

Place the milk, cream and Hatch chiles into a saucepan. Cook over medium low heat for 20 minutes. Increase the heat to medium and simmer for an additional 5 minutes. Remove from the heat and let the chiles steep for 10 minutes.

Remove the chiles and place the cream into a blender along with the sugar, agave, lime juice and salt. Blend until fully incorporated.

Pour the sherbet mixture into a glass container. Place into the fridge and let chill for 4-6 hours or until it reaches 40 degrees F.   

Place into an ice cream maker and process until it has reached a soft serve consistency. Pour into a container and place into the freezer until firm.