Recipe#8747

Title: Choc Chile Icecream

Subject: Two chile recipes from the net 
 Date: Mon, 18 Jul 94 22:11:06 CDT 

9 oz fine-quality bittersweet chocolate 
 1/3 C dark brown sugar, firmly packed
 2 oz unsweetened chocolate, chopped     
 2 cups heavy cream      
 1 cup milk      
 6 large egg yolks       
 1/2 C 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.