9 oz. bittersweet chocolate, fine quality
2 oz. unsweetened chocolate, chopped
2 cup heavy cream
1 cup milk
6 large egg yolks
1/3 cup dark brown sugar, firmly packed
2 tsp. cinnamon
2 tbsp. Kahlua
1/2 tsp. crumbled pequin chilies , wear rubber gloves
1/2 cup blanched whole almonds, toasted, cooled, and chopped
In a metal bowl set over a pan of barely simmering water, melt 6 oz. bittersweet chocolate and unsweetened chocolate, stirring until the mixture is smooth.
Remove bowl from heat.
In a heavy saucepan, combine cream and milk and bring mixture just to the boiling point.
In a separate bowl, whisk together the egg yolks and brown sugar.
Add yolk/sugar mixture in a steady stream, whisking, to the milk mixture and then return this final mixture back into the pan.
Cook this custard over moderately low heat, stirring, until it reaches 170 F on a thermometer.
Strain through a fine sieve into a holding bowl, and whisk in the melted chocolate, cinnamon and Kahlua.
Let the mixture cool completely and freeze in an ice cream freezer according to manufacturer’s instructions.
Add the remaining 3 oz. of chopped fine bittersweet last few minutes of freezing time.
Sugar: 33g
:
Calcium: 208mg
Calories: 779kcal
Carbohydrates: 48g
Cholesterol: 311mg
Fat: 62g
Fiber: 7g
Iron: 5mg
Potassium: 544mg
Protein: 12g
Saturated Fat: 34g
Sodium: 69mg
Vitamin A: 1513IU
Vitamin C: 1mg
