CRYING CAYENNE ICE CREAM RECIPE

It comes on kind of slow, like any good cry.

First slice open 1 to 3 ripe cayenne peppers (depending on how close the fire department is) and remove the placenta and seeds, then chop fine. Then add them to a batch of the Old Time Vanilla Ice Cream mix. Be sure to let this mix age in the refrigerator for at least four hours before freezing.

DARK CHOCOLATE

4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 pinch salt

Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat and let it cool. Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.

DARK FUDGE

6 oz Unsweetened chocolate
2 tb Butter
2 c Sugar
1/3 c Light corn syrup
2 c Half and half
4 Eggs
2 ts Vanilla extract
2 c Whipping cream

In a large, heavy saucepan, melt chocolate and butter over low heat, stirring often. Stir in sugar, corn syrup and 2/3 cup of the half and half. Stir over medium-low heat until mixture comes to a boil. Simmer 4 minutes without stirring; set aside. In a small bowl, beat eggs until blended. Stir in 1/2 cup of hot chocolate mixture. Stir egg mixture into remaining chocolate mixture. Cook and stir over medium heat until slightly thickened, about 1 minute. Cool to lukewarm. Stir in vanilla,  whipping cream and the rest of the half and half. Freeze in ice-cream maker according to manufacturer's directions. Yield: 1 1/2 quarts.