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Chocolate Chile Ice Cream

Yield: 1 servings

Ingredients and directions for this recipe

Adapted from chef Katharine 1 c Milk
-Kagel's recipe served at 6 lg Egg yolks
-Cafe Pasqual in 1/3 c Firmly packed dark brown
Santa Fe. For the original -sugar
-recipe see her book "Cafe 2 t Cinnamon
-Pasqual's Cookbook" 2 T Kahlua
Chronicle Books). 1/2 t Crumbled pequin chiles
9 ea Ounces fine-quality -(wear rubber gloves)
-bittersweet chocolate 1/2 c Blanched whole almonds,
2 ea Ounces unsweetened -toasted, cooled, and
-chocolate, chopped -chopped
2 c Heavy cream

In a metal bowl set over a pan of barely simmering water melt 6
ounces of the bittersweet chocolate, chopped, and the unsweetened
chocolate, stirring until the mixture is smooth, and remove the bowl
from the heat. In a heavy saucepan combine the cream and the milk and
bring the mixture just to a boil. In a bowl whisk together the egg
yolks and the brown sugar, add the cream mixture in a stream,
whisking, and pour the mixture back into the pan. Cook the custard
over moderately low heat, stirring, until it registers 170 degrees on
a candy thermometer, strain it through a fine sieve set over another
bowl, and whisk in the melted chocolate, the cinnamon, and the
Kahlua. Let the mixture cool completely and freeze it in an ice-cream
freezer according to the manufacturer's instructions, adding the
remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled
chiles, and the almonds during the last few minutes of freezing time.
Makes about 1 1/2 quarts.

See also:
Previous recipe Chocolate Chiffon Pots
Next recipe Chocolate Chile Pecan Brownies

Or try one of these recipes:
Gourmet Pot Roast
Salmon Loaf #3