Mexican Chocolate Ice Cream

• 3 ounces (85 g) bittersweet or semisweet chocolate, chopped
• 2 1/2 ounces (70 g) unsweetened chocolate, chopped
• 2 cups (500 ml) heavy cream
• 3 tablespoons (45 ml) brandy
• 1 cup (250 ml) whole milk
• 3/4 cup (150 g) sugar
• 3/4 teaspoon ground cinnamon
• 4 large egg yolks
• 1 cup (135 g) almonds, toasted and coarsely chopped

1. In a large heatproof bowl, combine the chocolates, cream, and brandy.
2. Set the bowl over a saucepan of simmering water and stir occasionally until the chocolate is melted and smooth.
3. Remove the bowl from the heat and set a mesh strainer across the top.
4. In a medium saucepan, warm the milk, sugar, and cinnamon, stirring to dissolve the sugar.
5. In a separate bowl, whisk the egg yolks, then gradually add some of the warm milk-sugar mixture, whisking constantly as you pour.
6. Pour the warmed yolks back into the saucepan.
7. Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula.
8. Pour the custard through the mesh strainer into the chocolate mixture and stir until smooth.
9. Set the bowl containing the custard over a larger bowl of ice water.
10. Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
11. Freeze in an ice cream machine according to the manufacturers instructions.
12. Stir the almonds into the just-churned ice cream when you remove it from the ice cream machine.

bittersweet, unsweetened chocolate, heavy cream, brandy, milk, sugar, ground cinnamon, egg yolks, almonds

Taken from www.epicurious.com/recipes/food/views/mexican-chocolate-ice-cream-379592 (may not work)