Mexican Chocolate Ice Cream

This ice cream was delicious - probably one of the best ice cream recipes I have tried.  This was the perfect 4th of July dessert to go along with some chipotle salmon.  I wanted to post Zamani's chocolate face after eating it, so I may update it once I get the photo of his chocolate covered face. Source: Modified slightly from Elana's Pantry

• 2 (13.5 ounce) cans  coconut milk, unsweetened (do not use the light)
• ¼ cup agave nectar or honey
• 1 cup dark chocolate chunks
• 1 tablespoon ground cinnamon
• pinch celtic sea salt
• ¼ teaspoon cayenne pepper
• 1 teaspoon instant espresso
• 1 tablespoon vanilla extract

1. In a medium saucepan, heat coconut milk and agave to a boil
2. Reduce immediately to a simmer, then remove from heat
3. Mix in the chocolate, stirring constantly until chips are completely melted
4. Cool mixture in pan on counter for 1 hour
5. Stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined
6. Add mixture to your ice cream maker, following directions per your machine
7. Serve