Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Brush OLD EL PASO tortilla bowls with melted butter, arrange on baking sheet and sprinkle with cinnamon sugar mixture.

Bake for 12 minutes, until crisp and edges are very lightly browned.

Remove from oven and set aside.

In a heavy bottom sauce pan combine milk and chopped chocolate, heat over medium low heat until chocolate is melted and mixture is smooth.

Remove from heat and allow to cool slightly while you whisk together the egg yolks and sugar until pale and thick.

Stir the cooled chocolate mixture into the egg yolks and then pour back into the saucepan through a fine sieve.

Gently heat the mixture of medium low heat until it thickens and coats the back of a wooden spoon. It is important to stir constantly and do not allow to boil.

Remove from heat, add cinnamon, nutmeg and cayenne whisking gently to combine. Pour mixture into a bowl, and stir occasionally while allowing it to cool completely.

After chocolate custard mixture is completely cooled, whip the heavy cream until soft peaks form, fold the whipped cream into the chocolate custard mixture until well blended.

Pour into ice cream maker and allow to churn for 30 to 35 minutes. Transfer to container and place in the freezer until ready to serve.

Scoop into prepared tortilla bowls and top with extra bits of chopped chocolate