In a mixer, beat the sugar into the egg yolks until thickened and pale yellow. Set aside.

Bring the milk to a simmer in a heavy medium saucepan. Whisk in the cocoa and bring the mixture back to a simmer. Simmer 3 minutes, stirring constantly.

Slowly beat the milk/cocoa mixture into the eggs and sugar.

Pour the entire mixture back into the pan and place over low heat. Stir constantly until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.

Strain into a 4-cup measure. Set aside.

(If you haven't yet, chop the chocolate.)

Bring the cream to a boil in a small saucepan. (Or, microwave for 3 minutes in a 2 cup measure.) Mix in the cinnamon.

Immediately pour the hot cream over the chocolate. (Or, just add the chocolate to the 2 cup measure.) Stir until the chocolate is melted and the mixture is smooth.

Combine the chocolate mixtures.

Mix in the vanilla extract and the liqueur.

Cool, cover and store in the refrigerator overnight.

Next Day:
Make ice cream according to the ice cream machine manufacturer's  instructions.

This recipe has not yet been independently tested and verified. To test this recipe, just follow the directions.

© 2004 Drew Faber. All rights reserved. Used by permission.