Recipe - Really Bad Chocolate Ice Cream

1 Red chile Serrano or other
small hot chile
3 tablespoon Dark rum
3 tablespoon Black coffee
8 ounce Unsweetened chocolate;
coarsely chopped or
1 250 gram bar of Valrhona le
Noir Gastronomme
bittersweet chocolate
1 teaspoon Vanilla extract
1 cup Heavy cream
2 Extralarge or
3 lg Eggs
1 cup Vanilla sugar
1 One half cup Heavy cream

Libby Goldstein libby@igc.apc.org

Chill a large metal mixing bowl in the freezer or fridge.

Seed the chile and crush it in a mortar and pestle or puree it in a food
processor.

In a 2quart 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 'til 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 23 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 One half 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 One half cup crystalized ginger cut into 1/4" hunks to the mixture before
chilling.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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