ThisHatchChileGelatorecipeisultra richandcreamywiththetangyflavorofkeylimecheesecakeandazestypunchofsmokyHatchChiles.Tangyandspicy!
Print Add to Collection

Hatch Chile Gelato

This Hatch Chile Gelato recipe is ultra-rich and creamy with the tangy flavor of key lime cheesecake and a zesty punch of smoky Hatch Chiles.
Course Dessert - Ice Cream
Cuisine American - Southwest
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 267kcal
Author Marye Audet-White


  • 5 egg yolks
  • 2/3 cup sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 ounces cream cheese , room temperature
  • 3 tablespoons key lime juice
  • 1 tablespoon lime zest
  • 1/4 cup roasted Hatch Chiles , chopped - divided use


  • Beat the egg yolks and sugar until thick and lemon colored.
  • Set aside.
  • Heat the milk, cream, and cream cheese to a simmer, whisking until smooth.
  • With the mixer running slowly add the hot milk mixture to the eggs.
  • Beat until well blended.
  • Pour the milk and egg mixture back into the pan and simmer until the mixture coats the back of a spoon.
  • Remove from heat.
  • Blend 2 tablespoons of the hatch chiles to a paste.
  • Whisk into the milk mixture with the lime juice and lime zest.
  • Refrigerate until cold, about 4 hours.
  • Add the cold mixture to your ice cream maker and freeze according to manufacturer's instructions. Add the remaining chopped Hatch Chiles to the mixture when it's solid but still soft - about halfway through.
  • Store, tightly covered in the freezer.


*Regular lime juice may be substituted for the Key Lime juice if necessary.


Calories: 267kcal | Carbohydrates: 21g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 176mg | Sodium: 81mg | Potassium: 131mg | Sugar: 20g | Vitamin A: 795IU | Vitamin C: 2.6mg | Calcium: 110mg | Iron: 0.3mg