Re: [CH] Recipe Request-Ice Cream
Dave Drum (xrated@famvid.com)
Sat, 24 Jun 2000 08:48:14 -0500
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!!!
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UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider