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1 1/2 cups milk 1 1/2 cups heavy cream 2/3 cup sugar 4 cinnamon sticks Large pinch chile guajillo ½ teaspoon pure vanilla extract 6 ounces bittersweet chocolate, finely chopped 7 egg yolks 2 teaspoons minced chipotle en adobo 4 tablespoons anejo tequila 10 ice cubes
For the ice cream, heat the milk, cream, sugar and cinnamon sticks in a saucepan over medium heat until scalded, bubbles form around the edges and the sugar is melted. Remove from the heat and let sit for 2 hours.
Place the chocolate in a large bowl and set aside. In another bowl, whisk together the egg yolks. Bring the milk and cream mixture back to a scald. Add the milk/cream to the egg yolks, little by little, whisking constantly, until all of the milk and cream have been added. Pour the mixture back in the saucepan. Over medium heat, stir constantly until it thickens enough to coat the back of the spoon. Immediately strain through a fine mesh strainer directly into the bowl containing the chocolate and chipotle. Whisk until the chocolate is melted. Place in the refrigerator and chill until ice cold.
Freeze according to the directions for your particular ice cream maker.
For the milkshake, place the ice cream in a blender with the tequila and ice cubes. Process until the ice cubes are melted completely, about 60 to 90 seconds. Pour into tall glasses and serve immediately.
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