Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  flour
  5               cups  sugar
  2             quarts  milk -- plus
  3               cups  milk
  6                     eggs
  4                     yolks
  2                     vanilla beans -- split and scooped
     1/2      teaspoon  salt
  1         tablespoon  good mexican vanilla
  3             quarts  heavy cream
  2               jars  peach preserves -- (12 oz. each),
                        -- chopped
  2             pounds  white chocolate -- chopped
  1                cup  candied new mexican medium-hot red chiles -- chopped
  1         tablespoon  freshly crushed cinnamon -- (from cinnamon
                        -- stick

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.

Nutritional Information:

20593 Calories (kcal); 1484g Total Fat; (62% calories from fat); 219g Protein; 1805g Carbohydrate; 5402mg Cholesterol; 3959mg Sodium