Chocolate Chili Ice Cream

1. 1

   In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat.

2. 2

   In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil.

3. 3

   In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan.

4. 4

   Cook the custard over moderately low heat, stirring, until it registers 170F.

5. 5

   on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlua.

6. 6

   Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time.

* Per serving · 4 servings · Values may vary.

No additional tips available.