Firecracker Chocolate Ice Cream

• 4 oz Valrhona Guanaja 70% Cocoa Chocolate
• 1 cup Skim Organic Milk
• 2 large eggs
• 1 cup sugar
• 1 cup Heavy Cream
• 1 tsp Vanilla Extract
• 1 pinch sea salt
• 1 1/2 tsp Cinnamon
• 3/4 tsp Cayenne
• 1/2 tsp Chipotle
• 1/4 tsp Nutmeg
• 1/4 tsp Cardamom
• 4 TBSP Chocolate Covered Pastry Rocks (aka Chocolate covered Pop Rocks which can be purchased via Amazon.com. If you can't find the brand name ones, you can get no-name ones through Chefrubber.com under the name of Pastry Rocks. But if you can find the Pop Rocks brand version, they work better!)

1. Put the cream and milk into a pan and heat until tiny bubbles form at the edge of the pan. Add the chopped up chocolate and stir until it dissolves. Whisk the eggs until light and fluffy, then add the sugar to them. Add salt and vanilla to the eggs and sugar. Once the eggs and sugar are ready, bring the chocolate mixture back up to just below scalding and then pour it into the eggs. Refrigerate the mix until it is cooled again then run it through the ice cream maker. Once it has frozen to soft-serve texture, quickly fold in the pastry rocks. Let set in the freezer for at least 8 hours.

cocoa, milk, eggs, sugar, heavy cream, vanilla, salt, cinnamon, cayenne, nutmeg, cardamom, chocolate

Taken from www.epicurious.com/recipes/member/views/firecracker-chocolate-ice-cream-50186327 (may not work)