| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | August 1993 | 1 | servings | |
INGREDIENTS
| 9 | oz | Fine-quality bittersweet chocolate |
| 2 | oz | Unsweetened chocolate; chopped |
| 2 | c | Heavy cream |
| 1 | c | Milk |
| 6 | lg | Egg yolks |
| 1/3 | c | Firmly packed dark brown sugar |
| 2 | ts | Cinnamon |
| 2 | tb | Kahlúa |
| 1/2 | ts | Crumbled pequín chilies*; (wear rubber gloves) |
| 1/2 | c | Blanched whole almonds; toasted, cooled, |
| ; and chopped |
INSTRUCTIONS
*available at some specialty stores 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 170F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. 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. Gourmet August 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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