Ingredients

• 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 Kahlú
• 1/2 teaspoons crumbled pequín chilies* (wear rubber gloves)
• 1/2 cup blanched whole almonds, toasted, cooled, and chopped
• *available at some specialty stores

Instructions

1. In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time.