Quetzlcoatl's Revenge

Makes: About 1 Quart

Source: Techniques from Perfect Scoop by David Lebovitz

1 c whole milk

6 T dutch process cocoa

3/4 c sugar

3 oz semisweet chocolate, chopped

1 t cinnamon

1 t cayenne pepper

1 t pure vanilla extract

2 T cognac

Pinch salt

1 c strained plain whole milk yogurt (drain in cheesecloth 4-6 hours or overnight)

Whisk together milk, cocoa, and sugar in a medium saucepan. Set over medium heat and bring to a full, rolling boil whisking constantly. Remove from heat and add chocolate, whisking until melted. Whisk in cinnamon, cayenne pepper, vanilla, cognac, and salt. Cool to room temperature.

When cool, fold chocolate mixture into strained yogurt. Chill for at least two hours. Freeze in your ice cream maker per the manufacturer's instructions. After processing, transfer to an airtight container and harden in the freezer for at least two hours. Serve.