Choco nueces ice cream (Mexican chocolate and nut ice cream)

Chop the Mexican chocolate and process it with half of the toasted nuts to as fine a powder as possible. Chop the remaining nuts for later.

Put the mixture in a saucepan with the melting chocolate, a little fresh-ground Mexican cinnamon and a quart of half and half; bring to a very gentle simmer.

Beat egg yolks with sugar; ladle in a little of the hot chocolate mixture to warm them slowly, then return the yolk mixture to the pan.

Whisk several minutes until noticeably thicker; never let it boil. Take off the heat and cool completely, then chill the base several hours.

Freeze the ice cream maker bowl overnight; fit the paddle, turn it on and pour in the base. Churn about 45 minutes to soft-serve consistency.

Scrape into a freezer container, stir in the remaining nuts, crushed, and let it ripen in the refrigerator several hours before serving.

Serve with a little chocolate sauce and nuts over the top.