INGREDIENTS

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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