Chocolate chile ice cream

Yield: 1 servings

Measure Ingredient
Adapted from chef Katharine Kagel's recipe served at Cafe Pasqual in
Santa Fe. For the original recipe see her book "Cafe Pasqual's Cookbook"
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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