Yield: 1 servings
|\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|
|6 larges||Egg yolks|
|⅓ cup||Firmly packed dark brown sugar|
|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