Just in time for the hottest weeks of the year, L.A. Creamery has come up with another chile way to cool down. For the second year, the ice cream company is making a Hatch green chile ice cream, to be sold exclusively through Bristol Farms stores.
This year, the recipe for the ice cream was developed by pastry chef Danielle Keene of Sheila Mae dessert caterer and a finalist on the first season of Bravo’s "Top Chefs Just Desserts."
As with last year, it’s a combination of juices from roasted green chile and vanilla ice cream.