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1
Put the cream, milk, cinnamon, and salt in a saucepan over medium heat.
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2
Bring to a simmer, then lower the heat and simmer for 5 minutes.
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3
Add 4 ounces of the chocolate and stir until dissolved.
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4
Let cool over an ice bath, stirring occasionally.
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5
Strain through a fine-mesh sieve and chill completely.
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6
Mix the remaining 4 ounces of chocolate with the almonds.
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7
Divide the cream mixture among the molds, leaving enough room for the almond mixture.
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8
If using conventional molds, dont snap on the lids yet.
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9
Freeze until the mixture has a slushy consistency, 30 minutes.
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10
(This will keep the almond and chocolate mixture from sinking to the bottom.)
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11
Drop the almond mixture into the ice pops, dividing it evenly among the molds.
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12
If the pieces float, push them down with a small spoon or ice pop stick.
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13
If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours.
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14
If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.
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15
If using an instant ice pop maker, gently fold the chocolate and almonds into the cream mixture prior to filling the molds and follow the manufacturers instructions.
