Chocolate chile ice cream

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

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