So here is the Mexican Chocolate recipe I created using a variation of Jerry's Chocolate Ice Cream. It's great because it has a rich creamy chocolate flavor with the spices on top.
2 oz unsweetened chocolate
1 c milk
2/3 c unsweetened cocoa powder
Melt chocolate and milk together in a medium pan. When the chocolate is fully incorporated into the milk, add the cocoa powder slowly while whisking in order to avoid any clumps.
In separate bowl, whisk together:
1 c sugar
1 c heavy cream
1 tsp vanilla
1 tsp cinnamon
1/8 tsp cayenne pepper
Slowly incorporate milk and chocolate mixture to egg mixture while whisking. Chill. Freeze in your ice cream maker.
Warning: no matter how un-spicy the liquid mix is when you test it, it will be very spicy in ice cream form. I made the mistake of adding double the cayenne that I started out with and the ice cream is edible, but barely. Stick with the 1/8 tsp unless you want your sinuses burned out a la wasabi/chili pepper.