Directions

1. Whisk together yolks and 1.75 oz. of sugar. In a separate saucepan, combine the milk, half cup of cream, the remaining sugar, corn syrup, and salt in a sauce pan. Whisk to combine ingredients and begin to dissolve the sugar, as you heat the mixture to a temperature of 170°F, being sure to stir frequently. When mixture in the saucepan reaches the target temperature, remove pan from heat.
   

2. Take 1 cup of the hot cream mixture, and slowly whisk it into the yolk-sugar mixture to temper the eggs. Add the tempered yolk mixture into the sauce pan, return pan to the stove and heat mixture to 180°F, stirring frequently.

3. Once batter reaches 180°F, remove pan from stove, and carefully strain mixture through a fine sieve or strainer.

4. Whisk together remaining cream and cocoa powder in a sauce pan, bring to a boil over medium-high heat. Remove pan from heat and immediately add the semi-sweet chocolate, whisking to melt chocolate and blend ingredients.

5. Strain melted chocolate cream mixture into the eggy custard mixture, mix until combined. Cover mixture and chill in refrigerator for at least several hours. Add vanilla paste, powdered chilies and cinnamon to chilled mixture and whisk by hand until incorporated.

6. Transfer ice cream batter to freezing cylinder of an ice cream maker. Process in ice cream machine per manufacturer’s instructions.

7. Once ice cream reaches soft-serve consistency, turn off ice cream maker, transfer ice cream to a sealable serving container, and allow ice cream to harden in the freezer for at least a few hours for “scoopable” ice cream; otherwise, serve “soft-serve” style at once.