Step 1Chop the chocolate fine. Heat the milk and cream to boiling in a saucepan, then remove the pan from the heat. Add the chopped chocolate. Stir well until dissolved. Let the mixture steep 10 minutes.
Step 2Whisk the egg yolks to a thick ribbon. Return the cream-chocolate mixture to barely a simmer, then pour over the egg yolks while whisking constantly. Strain the custard and cool.
Step 3Place in an ice cream maker and freeze according to the manufacturer's instructions. Chill in the freezer 4 hours before serving.
Step 4To serve, scoop the ice cream into a mug. Pour the chocolate sauce over it and top with the chopped almonds and a cinnamon stick. (Makes 1 1/2 quarts ice cream.)
Step 1Chop the chocolate fine and place in a 2-quart bowl.
Step 2Bring the cream, milk and rum to a boil in a heavy-bottomed saucepan. Turn off the heat and cool slightly.
Step 3Slowly pour the milk-cream mixture into the chopped chocolate, stirring rapidly. Stir until well combined.
Step 4Stir in the butter until it is completely incorporated. (At this point, the sauce can be refrigerated for up to one month.) Warm slightly to a pourable consistency to serve. (Makes 2 cups.)