Mexican Hot Chocolate Ice Cream With Dark Chocolate Sauce

Directions

1. * Note: To make the toasted almonds for topping, toss 1 1/2 c. whole almonds with 2 tsp. oil and 1 tsp. salt and bake at 400 degrees about 10 min.
2. For the Ice Cream: Chop the chocolate fine. Heat the lowfat milk and cream to boiling in a saucepan, then remove the pan from the heat. Add in the minced chocolate. Stir well till dissolved. Let the mix steep 10 min.
3. Whisk the egg yolks to a thick ribbon. Return the cream-chocolate mix to barely a simmer, then pour over the egg yolks while whisking constantly. Strain the custard and cold.
4. Place in an ice cream maker and freeze according to the manufacturer's instructions. Refrigeratein the freezer 4 hrs before serving. (Makes 1 1/2 qts ice cream)
5. For the Dark Chocolate Sauce:Note: This sauce is a dark bittersweet chocolate sauce. If it is too intense, add in up to 2 Tbsp. of sugar when heating the lowfat milk and cream. Chop the chocolate fine and place in a 2-qt bowl. Bring the cream, lowfat milk and rum to a boil in a heavy-bottomed saucepan. Turn off the heat and cold slightly.
6. Slowly pour the lowfat milk-cream mix into the minced chocolate, stirring rapidly. Stir till well combined. Stir in the butter till it is completely incorporated. (At this point, the sauce can be refrigerated for up to one month.) Hot slightly to a pourable consistency to serve. (Makes 2 c.)
7. To serve, scoop the ice cream into a mug. Pour the chocolate sauce over it and top with the minced almonds and a cinnamon stick.
8. This recipe yields 8 servings.