Aztec Hot Chocolate Ice Cream

• 2 1/4 cups (560 ml) heavy cream
• 6 tablespoons (50 g) unsweetened Dutch-process cocoa powder
• 3/4 cup (150 g) sugar
• 3 ounces (85 g) semisweet or bittersweet chocolate, chopped
• 1 1/4 cups (310 ml) whole milk
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 1/4 teaspoons ground cinnamon
• 2 to 3 teaspoons chile powder (see Note)
• 2 tablespoons brandy

1. Whisk together the cream, cocoa powder, and sugar in a large saucepan.
2. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).
3. Remove from the heat and add the chocolate, then whisk until it is completely melted.
4. Stir in the milk, vanilla, salt, cinnamon, chile powder, and brandy.
5. Pour the mixture into a blender and blend for 30 seconds, until very smooth.
6. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
7. For Mexican Chocolate and Cajeta Ice Cream, layer in one recipe of Cajeta (page 173).
8. Include some Spiced Pecans (page 197) if youd like.

heavy cream, dutch, sugar, bittersweet chocolate, milk, vanilla, salt, ground cinnamon, chile powder, brandy

Taken from www.epicurious.com/recipes/food/views/aztec-hot-chocolate-ice-cream-379834 (may not work)