 |
|
Chocolate Chile Ice Cream
9 oz fine-quality bittersweet chocolate
1/3 cup dark brown sugar, firmly packed
2 oz unsweetened chocolate, chopped
2 cups heavy cream
1 cup milk
6 large egg yolks
1/2 cup blanched whole almonds, toasted, cooled, and chopped
1/2 tsp. crumbled pequin chills
2 Tbsp Kahlua
2 t cinnamon
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 chills, and the almonds during the last few minutes
of freezing time. Makes about 1-1/2 quarts.
|
|
Choc Chile Icecream 01