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Chocolate Chili Ice Cream

Yield: 1 servings

Ingredients and directions for this recipe

9 oz Fine-quality bittersweet
-chocolate
2 oz Unsweetened chocolate;
-chopped
2 c Heavy cream
1 c Milk
6 lg Egg yolks
1/3 c Firmly packed dark brown
-sugar
2 ts Cinnamon
2 tb Kahlúa
1/2 ts Crumbled pequín
-chilies*; (wear rubber
-gloves)
1/2 c Blanched whole almonds;
-toasted, cooled,
; and chopped

*available at some specialty stores

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 170F. on a
candy thermometer, strain it through a fine sieve set over another
bowl, and whisk in the melted chocolate, the cinnamon, and the
Kahlúa. 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 chilies, and the almonds during the last few minutes of
freezing time.

Makes about 1 1/2 quarts.

See also:
Previous recipe Chocolate Chili - Southern
Next recipe Chocolate Chili With Pinto Beans

Or try one of these recipes:
Gourmet Salt
Salmon Loaf Ii