Mexican chocolate ice cream

1. Chop the Mexican chocolate as finely as you can and dump it into a medium saucepan, along with the cinnamon, sugar and salt. Pour in the milk and warm until everything is well dissolved, whisking occasionally. Strain the liquid to remove any solids and let the chocolate mixture cool. Place in the fridge for 4 hours or overnight.

2. Churn the mixture in your ice cream maker for about 20-25 minutes and then transfer to a lidded container to freeze.

3. * I found that 2 discs of Mexican chocolate was just shy of 8oz so I topped up to 8oz with some dark chocolate chips rather than chopping up another disc.