1-1/2 oz unsweetened chocolate
2 cups whole milk
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1-1/4 cups sugar
3 eggs
2 cups whipping cream
2 teaspoon vanilla extract
1/4 teaspoon almond extract
Melt the chocolate squares over low heat, then stir in the milk, cinnamon, ginger and salt and increase the heat to medium-low. Continue stirring until the ingredients are well blended. Ina metal bowl, whip the sugar and eggs until they make a thick paste, and pour slowly into the milk mixture, whisking constantly. Cook and whisk until the mixture thickens to a custard consistency and coats a spoon. Remove from the heat and refrigerate until cool. Whisk in the whipping cream, vanilla and almond extract and freeze in an ice cream freezer.
Makes about 2 quarts (8 cups).