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LOCATION: Recipes >> Desserts Frozen >> Choc Chile Icecream 02

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Chile Chocolate Ice Cream
1 quart

1 red chile serrano or other small hot chile
3 Tbs dark rum
3 Tbs black coffee
8 oz good quality unsweetened chocolate coarsely chopped
1 tsp vanilla extract
1 cup heavy cream
2 extra-large or 3 large eggs
1 cup vanilla sugar
1 1/2 cups heavy cream

Chill a large metal mixing bowl in the freezer or refrigerator.
Seed the chile and crush it in a mortar and pestle or puree it in
a food processor.

In a 2-quart heavy sauce pan over very low heat melt the chocolate
with the coffee, rum, crushed chile and butter stirring from time
to time. When the chocolate and butter are melted and the mixture
is shiny and smooth remove from heat and whisk in the cream. Stir
until smooth and set aside.

In the chilled bowl, beat the eggs with an electric beater set on
highest speed until they are pale and creamy colored; add the sugar
a little at a time beating all the while.

When all the sugar is beaten in, beat the mixture until it is very
thick and creamy -- 2-3 min. Beat in the 1 1/2 cups cream, and
continue beating until well combined. (You can do all this with a
whisk, but a hand held electric mixer is faster and easier.) Beat
in the chocolate mixture, stopping once in a while to scrape down
the sides of the bowl, until the mixture is completely combined.

Chill the mixture for at least 1/2 hour. Freeze according to your
ice cream freezer's directions .

For a totally different "hot" chocolate flavor, omit the chile and
add 1/4 to 1/2 cup crystallized ginger cut into 1/4" hunks to the
mixture before chilling.


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