Creamy coconut, rich dark chocolate and a hint of spice.
In a heavy bottom saucepan, combine 2 cups of coconut milk with 1 cup of full cream along with the sugars on medium-low heat. After 5 minutes add the cocoa powder and stir until fully incorporated. Add the chili powder and cinnamon. Continue to stir the mixture so that there are no lumps of cocoa powder. Bring the mixture to boil (steam should rise up and off the milk)
Remove off heat and add the extracts. Cover and let sit for 10 minutes. In the meantime whisk the egg yolks together. Bring the mixture back on low heat and add the egg yolks. Continue to stir constantly to incorporate egg yolks and prevent them from cooking and sticking to the bottom. About 7-10 minutes. You want the mixture to be thick and to coat the back of your spatula.
Place the remaining cream and coconut milk into a heat-safe large bowl and place a sieve on top. Strain the milk mixture through and combine. Let the mixture come to room temperature (or you can place it in an ice bath) prior to leaving it in your fridge to cool completely (6 hours to overnight).
Churn the ice cream according to manufacturers instructions. About 5 minutes before completing the churning add the chocolate shavings. Place in a freezer-safe container. Set the ice cream 20 minutes out at room temperature prior to serving since this ice cream hardens faster and takes longer to thaw.
* 2 1/2 tsp of chili powder adds quite the kick. If you cannot handle the heat, I recommend starting with 1/2 tsp and tasting the ice cream mixture prior to adding more. You can continue to add at 1/2 tsp increments till you achieve your desired taste.