Re: [CH] Recipe Request-Ice Cream
Lori Arbuckle (loriarbuckle@yahoo.com)
Sun, 25 Jun 2000 20:40:37 -0700 (PDT)
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
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