• 9 oz. fine quality bittersweet chocolate
• 2 oz. unsweetened chocolate, chopped
• 2 C. heavy cream
• 1 C. milk
• 6 large egg yolks
• 1/3 C. firmly packed dark brown sugar
• 2 tsp. cinnamon
• 2 Tbs. Kahlua
• 1/2 tsp. crumbled pequin chilies *(wear rubber gloves)*
• 1/2 C. blanched whole almonds, toasted, cooled, and chopped

In a metal bowl set over a pan of barely simmering water, melt 6 oz. 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 170 F 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 oz. of chopped fine bittersweet last few minutes of freezing time.

Makes about 1.5 quarts.