Since Mon has a penchant for the 'spicy' kind of chocolate, our home made chocolate ice-cream will aptly be spiked. We are calling this the Mayan chocolate ice-cream recipe because this is actually how the folks from the ancient civilization were enjoying chocolate in the first place... with the spices added in their drink!

Cinnamon is almost always a good addition to chocolate for warmth and dimension. Chili adds that subtle kick and serves to bring out the rich fudgy taste of the intense dark chocolate. After this depth of flavour and complexity, you may not want to reach for that plain old chocolate ice-cream anymore.

Ingredients:
2 cups milk
1-1/2 cups cream
1-1/2 tsp vanilla
1 tsp cinnamon
1-2 pinches cayenne pepper
Pinch of kosher salt
1/4 cup sugar

1/4 cup sugar
5 egg yolks

170 grams chopped dark chocolate

Directions:
1. In a medium saucepan, on low to medium heat, bring the milk, cream, vanilla, cinnamon, cayenne pepper, salt and the first 1/4 cup of sugar to a gentle simmer.
2. In another medium bowl, beat the second 1/4 cup of sugar and egg yolks until thick and light in colour.
3. Place the chopped chocolate in another larger bowl and set aside.

4. Whisk 1/3 of the mixture in the saucepan to the sugar and egg bowl, tempering the eggs.
5. Then add another 1/3 of the saucepan mixture into the egg bowl, whisking continuously.
6. Return everything into the saucepan and stir until mixture is thick and coats the back of the spoon, taking care that it does not boil.

7. Pour the saucepan mixture into the large bowl over the chopped chocolate and whisk until chocolate melts and mixture is homogenous.
8. Cover and refrigerate for at least 2 hours or overnight.
9. Whisk again before churning in the ice-cream maker for about 40-50 minutes.

Serve with chocolate shavings.