Preparation:
Mix flour and sugar together well. Stir the milk into the flour-sugar mixture until the sugar is dissolved. Whip together. Pour into the above mixture and stir together. Leave the vanilla beans in the mixture as well.
Place the mixture in a double boiler and heat, stirring frequently. Water should be at a constant low boil. Custard will finally thicken enough to coat a spoon well. Remove the pan of custard from the water and strain it to remove the vanilla beans and egg parts.
Pour the 3 quarts of heavy cream into the strained mixture. and cool completely. Then pour through an ice cream machine, freezing only until a soft-serve stage. Fold the peach preserves, white chocolate, New Mexican medium-hot red chiles, and crushed cinnamon into the ice cream mix with a spatula. |
