Friday, August 24, 2001


no pussyfooting. takes work but worth it. definitely requires ice cream maker of some sort. try an inexpensive donvier.

the height of all summer experiences, from my previous life in santa fe -- mexican chocolate ice cream:

3 c. half-and-half
1/2 firmly packed dark brown sugar
12 egg yolks, beaten in a big bowl
12 oz. scharffenberger 62%
3 oz. scharffenberger 99%
2 tablespoons instant espresso powder, or freshly ground espresso (turkish setting)
3 tablespoons cinnamon
3/4 c. confectioner's sugar
1 c. almonds, lightly toasted, lightly crushed
1 teaspoon pequin chile flakes
1 c. coffee liqueur of your choice

put 2 c. of the half-n-half into a saucepan with the brown sugar. heat and stir until the sugar has completely dissolved. remove the pan from the heat. whisk 1/3 c. of the mixture into the egg yolks to warm them. put the saucepan back on the heat, and pour in the egg yolks. cook, stirring constantly with a wooden spoon. stir for 15-20 mins., until mixture coats the back of the spoon. you may want to strain this custard into a nice clean bowl.

put 7 oz. of the 62% and all of the 99% into a microwave-proof bowl. add the coffee. heat in the microwave on high for 1-1/2 mins. then stir the chocolate until melted and smooth. if necessary, return to microwave and heat again for 30 seconds.

attach the plastic blade to your food processor. pour in the melted chocolate, add the remaining cup of half-n-half, the cinnamon, and the confectioners sugar. process until smooth, about 45 seconds to 1 min. gradually add the chocolate to the custard mixture. stir to mix very well. let cool for 30-45 mins.

coarsely chop the remaining chocolate. pour the cooled custard into the ice cream maker and freeze about 2/3. then stir in chopped chocolate, almonds, and chile flakes. continue to freeze. serve with liqueur poured over the top.

posted by fortune | 6:05 PM | top | link to this | email this: | | | 0 comments