Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Adapted from chef Katharine Kagel's recipe served at Cafe Pasqual in |
| \N \N | Santa Fe. For the original recipe see her book \"Cafe Pasqual's Cookbook\" |
| \N \N | Chronicle Books). |
| 9 eaches | Ounces fine-quality bittersweet chocolate |
| 2 eaches | Ounces unsweetened chocolate, chopped |
| 2 cups | Heavy cream |
| 1 cup | Milk |
| 6 larges | Egg yolks |
| ⅓ cup | Firmly packed dark brown sugar |
| 2 teaspoons | Cinnamon |
| 2 tablespoons | Kahlua |
| ½ teaspoon | Crumbled pequin chiles (wear rubber gloves) |
| ½ cup | Blanched whole almonds, toasted, cooled, and chopped |
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 1½ quarts.
Submitted By SHARON STEVENS On 12-04-94