I've used this recipe a number of times and it's very yummy! Really Bad Chocolate Ice Cream 1 single red serrano chile; or other small chile 3 tablespoon dark rum 3 tablespoon black coffee 8 oz unsweetened chocolate; coarsely chopped 1 teaspoon vanilla extract 1 cup cream 2 large eggs 1 Cup vanilla sugar 1 1/2 Cups cream Chill a large metal mixing bowl in the freezer or refrigerator. 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 - - - - - - - - - - - - - - - - - - Per serving: 3561 Calories; 354g Fat (86% calories from fat); 46g Protein; 83g Carbohydrate; 1177mg Cholesterol; 365mg Sodium NOTES : For a totally different "hot" chocolate flavor, omit the chile and add 1/4 to 1/2 cup crystallized ginger cut into 1/4" hunks to the mixture before chilling __________________________________________________ Do You Yahoo!? Get Yahoo! Mail - Free email you can access from anywhere! http://mail.yahoo.com/