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• 6 oz (~ 1 1/2 cups) pecan halves or pieces
• 4 oz (~ 3/4 cup) Mexican chocolate, finely chopped
• 4 oz (~ 3/4 cup) bittersweet chocolate
• 1/2 tsp cinnamon, pref Mexican
• 1 quart half-and-half
• 4 egg yolks
• 1/2 cup sugar
• 1 1/2 TBS rum

1. Toast the pecans for 10 minutes in a 325 oven. Cool, and pulse in a food processor with the Mexican chocolate until it forms a nut butter. Scrape into a saucepan and add the bittersweet chocolate, cinnamon, and half-and-half. Cook over medium heat until steaming, whisking thoroughly, then turn off the heat, cover and let stand 20 minutes.
2. In a double-boiler top, whisk together the egg yolks and sugar until thoroughly combined, then whisk in the chocolate-nut mixture. Set over the water and whisk frequently until it thickens, about 5 minutes (180 degrees).
3. Cool the custard over ice, whisking regularly until completely cool. Stir in the rum and freeze according to the machine's directions.

source: Fiesta at Rick's - Rick Bayless