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 Kahlua
1/2 teaspoon crumbled pequin chilies *(wear rubber gloves)*
1/2 cup blanched whole almonds, toasted, cooled, and chopped
In a metal bowl set over a pan of barely simmering water, melt 6 ounces bittersweet chocolate and unsweetened chocolate, stirring until the mixture is smooth. Remove bowl from heat. In a heavy saucepan, combine cream and milk and bring mixture just to the boiling point. In a separate bowl, whisk together the egg yolks and brown sugar. Add yolk/sugar mixture in a steady stream, whisking, to the milk mixture and then return this final mixture back into the pan. Cook this custard over moderately low heat, stirring, until it reaches 170F on a thermometer. Strain through a fine sieve into a holding bowl, and whisk in the melted chocolate, cinnamon and Kahlua. Let the mixture cool completely and freeze in an ice cream freezer according to manufacturer’s instructions. Add the remaining 3 ounces of chopped fine bittersweet chocolate, crumbled chilies and almonds during the last few minutes of freezing time.
Makes about 1.5 quarts.