Mexican Chocolate Ice Cream with Chocolate Sauce
By: Leah Rodrigues
Published: May 4, 2011

During the wintertime we all love a steaming mug of hot chocolate, especially if it's Mexican hot chocolate. For those of you not familiar with Mexican hot chocolate it has a deep chocolaty flavor with a hint of spiciness (due to the addition of cinnamon and sometimes chili). Winter is long gone but we can still enjoy those flavors in the form of ice cream. I think I can live with that until November.

Mexican Hot Chocolate Ice Cream with Chocolate Sauce
*3 chocolate Ibarra rounds (from Mexico can be found at Latino markets and specialty stores)
	3 cups whole milk
	2 cups heavy whipping cream
	8 egg yolks
	cinnamon sticks for garnish
	1 1/2 cups toasted whole almonds
	8 ounces bittersweet chocolate (70% cocoa)
	1 cup heavy whipping cream
	1/4 cup whole milk
	2 tablespoons rum (optional)
	1/4 cup unsalted butter room temperature,
*Note Ibarra rounds are rounds of Mexican chocolate commonly used to make hot chocolate such as Abuelita
Photo By: Christopher Bersbach