Combine the heavy cream, cocoa powder and sugar in a large saucepan. Bring the mixture to a rolling boil, whisking frequently. Remove from the heat and add the chocolate, stirring until melted. Add the milk, vanilla extract, salt, cinnamon, and chili powder. Transfer to a blender and blend for 30 seconds. Chill the mixture completely in the refrigerator.

For the spiced nuts, preheat the oven to 300 degrees F. Whisk the egg whites until light and foamy. Add the sugar, cinnamon, ginger, salt, pepper, chili powder and vanilla extract. Toss the nuts in the mixture and spread in a single layer on a parchment-lined sheet pan. Bake for 30 minutes until the coating is crisp and dry. Let the nuts cool before roughly chopping them.

Churn in an ice cream maker following the manufacturer’s instructions. Stir in the spiced nuts and transfer to a storage container. Freeze until firm before serving.