MReese4943@aol.com wrote: > I have an electric ice cream maker, and thought my friend's kids would enjoy > homemade ice cream for the 4th. But, it occurred to me that I could make a > batch of "adult" stuff before hand. The only peppers I have ripe are super > chilis, but I have lots of them. Any recipes for ice cream? Here's one that I snagged from the archives a few years ago. Looks good. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Really Baaaad Chocolate Ice Cream Categories: Chileheads, Desserts, I scream, Chocolate, Chiles Yield: 1 Quart 1 Red chile serrano or other Small hot chile (to taste) 3 tb Dark rum 3 tb Black coffee 8 oz Unsweetened chocolate; Coarse chopped _OR_ 1 250 gram bar of Valrhona Le Noir Gastronomme bittersweet Chocolate 1 ts Vanilla extract 1 c Heavy cream 2 Extra-large or 3 large eggs 1 c Vanilla sugar 1 1/2 c Heavy cream 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 2-quart 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 -- 2-3 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 1/2 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 1/2 cup crystalized ginger cut into 1/4" hunks to the mixture before chilling. Recipe by: Libby Goldstein From the Chile-Heads Recipe Collection MM Format by Dave Drum - 12 October 1998 FROM: Uncle Dirty Dave's Kitchen MMMMM ENJOY!!! -------- UNCLE DIRTY DAVE'S KITCHEN -- Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider