Mexican Chocolate Ice Cream - cooking recipe

Ingredients

2 cups heavy whipping cream
1 cup milk
1/4 cup cocoa powder
4 ounces bittersweet chocolate (or semi sweet)
1/2 cup sugar
2 teaspoons cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne (or to taste)
1/4 teaspoon espresso powder (or instant coffee)
6 egg yolks, lightly beaten
1 teaspoon vanilla extract
2 tablespoons brandy (optional)

Preparation

Heat one cup of cream in small saucepan.
Whisk in cocoa powder.
Bring to simmer.
Whisk unti cocoa powder is well incorporated.
Remove pot from heat.
Stir in chocolate until completely incorporate.
Put mixture into a metal bowl and add remaining cup of cream.
Set bowl over a larger bowl half filled with ice ater to help cool it down.
Place a mesh sieve of bowl with the chocolate mixture.
Put on cup of milk, sugar cinnamon, salt cayenne, expresso powder into a saucepan and heat until steamy (not boiling), stirring to incorporate spices and dissolve sugar.
Place egg yolks in a medium sized bowl.
Slowly pour heated milk and mixture into egg yolks, whisking constantly so the egg yolks are tempered by the heated milk, but not cooked.
Use a rubber spatula to scrape warmed egg youlks back into saucepan.
Stir milk egg mixture constantly over medium heat with wooden spoon, scraping bottom as you stir, unti mixture thickens and coats spoon so that you can run your finger across coating and have the coating not run.
This can take anywhere from 3 to 10 minutes, depending on how hot your burner is.
If the custard base doesn't coat the back of spoon, it's not ready.
As soon as mixture coats the spoon, remove from heat and immediately pour over mesh sieve into bowl of chocolate cream mixture. (The sieve is there to catch any curdled bits).
Stir into the cream mixture.
Add a teaspoon of vanilla.
Let mixture cool a bit in the ice bth and then chill in refrigerator until completely chilled, a couple of hours or over night.
Right before churning, add 2 tablespoons of brndy to mix.
This is optional, but willhelp keep the ice cream from getting to icey if stored beyound a day.
Churn miture in your ice cream maker according to manufacturer's instructions.
Store ice cream in an airtight container in freezer for several hours before eating.
The ice cream will be quite soft coming out of the ice cream maker, but will continue to harden in your freezer.
If you store for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.