Peach + red chile ice cream with toasted sesame chocolate topping

I soaked 60 g of dried red chile pods (stems + seeds removed) overnight in 1 c milk and 2 c heavy cream, then ran it through a blender and strained out the chile bits. Then i used my red chile milk cream mixture to make David Lebowitz’s custard base, aged it overnight, threw in two shots of peach schnapps, and churned. The chocolate is just regular semisweet chocolate chips melted with expeller pressed coconut oil (so there is no flavor) and a tsp of toasted sesame oil, then poured out on a silpat and broken up into chunks.

It’s good (as is everything made with David Lebowitz’s custard base) but the red chile is a bit too much. It kind of takes over everything and makes it so you can’t really taste the peach. I did it this way because it’s close to how you make red chile sauce, but i think it would have been better to just soak the pods overnight and then strain them out without pureeing them into the milk/cream. I think maybe the fat extracted more of the chile than i expected… that’s just a guess, though. Next time I think I’d strain the pods without blending them and add roasted peaches as well as peach schnapps. Sesame chocolate is good though 👍