Bruce Bray won our 2009 Hatch Recipe Contest with his submission of No Place Left to Hide Hatch Sundae!

This was a Hatchalicious recipe!!!

No Place Left to Hide Hatch Fudge Sundae

Serving size: 10 Total prep time: 2 hrs

Ice Cream
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 1/2 cups pureed hot hatch chilies – roasted, skinned, & seeded
1 cup Young’s Double Chocolate Stout beer (drink the rest while preparing this recipe)
1 pinch salt
1 large vanilla bean pod – split and seeds scraped out
9 large egg yolks
1 1/4 cups sugar
Fudge
2 cups white sugar
1 cup dark brown sugar
1 cup Ghirardelli Unsweetened Cocoa
4 1/2 tbsp. Flour
1/4 cup butter
1 1/2 cups pureed hot hatch chilies – roasted, skinned, & seeded
1/2 cup water
1/2 tsp. smoked Serrano salt
1/2 tsp. vanilla
Candied Bits
1 cup sugar
2 cups water + additional as needed to prevent burning
3 – 4 large raw hot hatch chilies cut into ½ - inch wheels, seeded
1/2 cup raw pinon

Ice Cream: Heat milk, cream, chilies, beer, salt, and vanilla to simmer. Remove bean pods. Whisk yolks & sugar, temper into cream mix. Cook over low until thick. Freeze per ice cream maker’s directions.

Fudge: Mix all ingredients except vanilla. Boil for 10 min. Remove heat & add vanilla.

Candied Bits: Boil water and sugar. Add chilies, simmer 1 hour. Bake chilies on cookie sheet 13 min @ 390. Add pinon to syrup, simmer 15 min. Bake pinon on cookie sheet 6 min @ 390. Save syrup.

Its name comes from the fact that there is no component of this dish that hasn’t been kissed by Hatch chili! Serve it in a margarita glass – fill the center with ice cream, spoon in some hot fudge, sprinkle with candied chilies and pinon, then drizzle with syrup. Enjoy.