Chocolate Chili Ice Cream

• 9 ounces fine-quality bittersweet chocolate
• 2 ounces unsweetened chocolate, chopped
• 2 cups heavy cream
• 1 cup milk
• 6 large egg yolks
• 1/3 cup firmly packed dark brown sugar
• 2 teaspoons cinnamon
• 2 tablespoons Kahlu
• 1/2 teaspoons crumbled pequin chilies* (wear rubber gloves)
• 1/2 cup blanched whole almonds, toasted, cooled, and chopped
• *available at some specialty stores

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. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil.
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. Cook the custard over moderately low heat, stirring, until it registers 170F.
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. 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.

bittersweet chocolate, chocolate, heavy cream, milk, egg yolks, brown sugar, cinnamon, pequin chilies, almonds

Taken from www.epicurious.com/recipes/food/views/chocolate-chili-ice-cream-12537 (may not work)