Chili Ice Cream with Ancho Peach Topping

Ingredients 2 cups fresh peach slices, slivered 2 tablespoons lime juice 1 tablespoon honey (chestnut flavored or other darker honey preferred) 1vanilla bean pod contents, scraped (substitute with 1 scant teaspoon pure vanilla extract) 1 tablespoon or more ancho chili powder, as desired 1/3 cup finely chopped cilantro Vanilla ice cream Fresh mint for garnish

Directions

In a small saucepan coated with DuPont™ Teflon® non-stick, heat 1 cup of the peaches with the lime juice, honey, and vanilla bean for 4 minutes to heat through and let the vanilla enrich. Set aside and cool to room temperature. Stir in the ancho powder, adding more or less to desired amount of chile heat. Stir in the cilantro.

Add 2 scoops of vanilla ice cream to each plate and top with a few fresh peach slices and then the peach mixture. Garnish with fresh mint. 

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