Courtesy of PureZing

Makes approximately 1 quart

INGREDIENTS:

3 cups organic half and half, divided
½ cup dark brown sugar
12 egg yolks, lightly beaten in a bowl
3 ½ ounces unsweetened chocolate
6 ½ ounces semisweet chocolate
2 Tablespoons instant coffee
1 Cinnamon stick, pulverized in a processor
¾ cup confectioner’s sugar
½ cup toasted peanuts, pulverized in processor
½ cup toasted almonds, pulverized in processor
6 ounces semi-sweet chocolate, coarsely chopped
½ teaspoon red chile flakes, pulverized in processor

DIRECTIONS:

Preheat oven to 350 degrees.

Pulverize cinnamon and set aside.

Pulverize both nuts and set aside.

Pulverize red chili flakes and set aside.

Over medium heat, combine 2 cups of the half and half and the brown sugar in a saucepan. Heat till sugar dissolves. Remove from heat and whisk 1/3 cup half and half/sugar mixture into egg yolks. Add the yolk mixture to the hot half and half on the stove. Whisk to incorporate. Cook, stirring almost constantly till the custard coats a spoon. Remove from heat and strain into a bowl and set aside.

Melt the chocolates and coffee in a double boiler. Scrape the chocolate coffee mixture into a processor. Add the remaining half and half, pulverized cinnamon, and confectioner’s sugar.
Process till smooth.

Scrape this mixture into the custard and whisk till fully incorporated. Chill for 1 hour.

Put in ice cream maker and freeze according to manufacturers directions.

Remove from ice cream maker when frozen (it will be creamy) and mix in nuts, chocolate pieces, and pulverized chili flakes. Mix well and put in bowl in freezer to harden more.