Re: [CH] Recipe Request-Ice Cream Part 1

Art Pierce (pierces@cruzio.com)
Wed, 28 Jun 2000 12:35:04 -0700 

Some comments.

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

(Actually, Valrhona Noir Gastronomie, but Noir Amer would be even better:
http://www.hhhh.org/cloister/chocolate/reviews/valrhona.html )

      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 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

(Where'd that butter come from and how much? My guess would be
around 2 Tbs butter for every 8 oz of chocolate.)

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

(1 cup? (It goes without saying.))

cream. Stir 'til smooth and set aside.

In the chilled bowl, beat the

(salmonella-free)

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 crystallized ginger cut into
1/4" hunks to the mixture before chilling.

Recipe by: Libby Goldstein


 - - - - - - - - - - - - - - - - - -

Per serving: 3561 Calories; 354g Fat (86% calories from fat); 46g
Protein; 83g Carbohydrate; 1177mg Cholesterol; 365mg Sodium

 - - - - - - - - - - - - - - - - - -

I'd watch it.  Seems a bit fattening.

~~~

354g Fat x 9 Calories/g            =  3186 Cal
46g Protein x 4 Calories/g        =    184 Cal
83g Carbohydrate x 1Calorie/g =     83 Cal
Total Calories                           = 3453 Cal

(This has gotta be for the whole batch of ice cream, NOT per serving.
And how many servings?)

By volume (this doesn't count the unknown amount of butter)
you have 4.14583333 cups, and assuming 20% overrun
(10% incorporated air), around 4.56 cups, or 36.4833 oz.

According to the side of an ice cream carton, a serving is
1/2 cup, or 4 oz, by volume. So you've got 9.1221666 servings.

3453/9.121666
works out to around 379 Calories per 4 oz (by volume) serving.

Still sounds VERY rich.