Mexican Chocolate Gelato

by popular demand:

2 cups whole milk

1 cup heavy cream

1/2 cup unsweetened cocoa powder

4 oz bittersweet chocolate, chopped fine

4 egg yolks

3/4 cup sugar

1/4 teaspoon cinammon

1/2 teaspoon orange zest

1/2 cup chopped almonds

Heat milk and cream together in a heavy saucepan over low heat, stirring to prevent skin. When bubbles start to form, whisk in the cocoa, followed by the chocolate. Whisk until mixture is smooth.

In a heat-proof bowl, whisk egg yolks until smooth, then gradually whisk in sugar. Very slowly whisk in the chocolate mixture to temper the eggs (ie, cooking them while not turning them into scrambled eggs). Return the misture to the saucepan at low heat, stirring until it thickens (do not boil).

Toast the almonds in a pan until well-browned, and cool in the freezer. Let the mixture cool to room temperature, then add the cinammon and orange zest. Freeze in a ice-cream maker until thick, about 20 minutes. Add the almonds towards the end. Serve right away (quite amazing like that) or freeze for later.