Mexican Chocolate Ice Cream

1 cup granulated sugar
Dash of salt
3 cups half-and-half
1 cup heavy cream
4 eggs, beaten
2 teaspoons vanilla extract
3 (1 ounce) squares unsweetened chocolate
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon

Mix the 1 cup sugar, salt and half-and-half in a heavy-bottomed saucepan. Heat to scalding, stirring occasionally and being careful not to boil. Slowly whisk about a cup of the hot half-and-half mixture into the eggs, then slowly whisk the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly. Remove from heat and stir in vanilla extract.

Melt the chocolate and 1/2 cup sugar in the top of a double boiler over barely simmering water; stir until smooth. Pour the chocolate mixture into the custard; stir until thoroughly blended. Stir in the cinnamon. Chill and process in an ice cream freezer.

Makes about 2 1/2 quarts.