Ice Cream: Chocolate Chili Ice Cream
Source of Recipe
The Pastry Shop
List of Ingredients
9 ounces fine-quality bittersweet chocolate (or semi sweet, Hershey's)
2 ounces unsweetened chocolate, chopped
2 cups heavy cream
1 cup milk
6 large egg yolks
1/3 cup firmly packed dark brown sugar
2 teaspoons cinnamon
2 tablespoons Kahl�a or 2 tsp coffee flavor
1/2 teaspoons crumbled pequfn chilies* (wear rubber gloves)
1/2 cup blanched whole almonds, toasted, cooled, and chopped
Recipe
*vailable at some specialty stores (or substitute another chili pepper)
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�F. on a candy
thermometer, strain it through a fine sieve set over another bowl, and whisk in
the melted chocolate, the cinnamon, and the
Kahl�a. 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 chilies, and the almonds
during the last few minutes of freezing time. Makes about 1 1/2 quarts.
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