Makes 5 to 6 cups
The flavour of this ice cream is dependent on the use of true cinnamon (i.e. Ceylon cinnamon) and natural cocoa powder. The use of Dutch-process cocoa and/or standard cinnamon will alter the results (although possibly still tasty).

ingredients

2 oz (54 gm) bittersweet chocolate
1/3 cup (35 gm) natural (non-alkalized) cocoa (i.e. Fry’s)
1 to 1-1/4 tsp Ceylon cinnamon (true cinnamon)
1-1/2 cups whole milk
4 egg yolks
1 cup granulated sugar
1/4 tsp salt
2 cups whipping cream
1/2 tsp vanilla
Optional – 4 oz bittersweet chocolate, finely chopped (~1 cup chopped)

instructions

Chop the 2 oz bittersweet chocolate roughly. Place in a medium-large bowl along with the sifted cocoa powder and the Ceylon cinnamon. Set aside.

Mix together the milk, egg yolks, sugar, and salt in a small pot. Be sure to use a pot with a heavy bottom. Whisk well to combine. Place the pot over medium-high heat and cook, whisking constantly, until steam starts to rise from the top. (It is very helpful to use your flat whisk for this and the next part). Reduce heat to medium or medium-low and cook, whisking constantly, until the mixture is slightly thickened (coats back of the spoon) – about 175 F on an instant-reading thermometer. Immediately pour mixture through a sieve into the bowl with the chocolate, cocoa, and cinnamon. Whisk well until combined and smooth.

Pour in the whipping cream and vanilla, and mix again. Transfer the mixture to a storage container or two jars, and place in the refrigerator to chill completely. Mix well again before freezing. (Alternatively, pour the mixture directly into an ice cream bowl and select the cool-only mode for chilling.)

Select the ice cream mode to churn and freeze the mixture. After about 20 minutes, pour in the chopped chocolate and mix it in thoroughly. Transfer the frozen mixture, which will resemble soft-serve ice cream at this stage, to a container with a tight - fitting lid. Place it in the freezer for at least 4 hours to harden before serving.