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!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider