Velouté of Bittersweet Chocolate with Cinnamon—Stick Ice Cream

Name: Velouté of Bittersweet Chocolate with Cinnamon—Stick Ice Cream
Yield: Makes 6 Servings
Cuisine: French
Ingredients: 3 packed tablespoons light brown sugar; 3 tablespoons granulated sugar; ⅛ teaspoon kosher salt; 6 tablespoons (3 ounces) unsalted butter; ¼ teaspoon baking soda; ¼ teaspoon ground cinnamon; ½ cup plus 2 tablespoons all-purpose flour; ¼ cup whole-wheat pastry flour; Chocolate Sauce; Powdered sugar, in a shaker; ¾ cup sugar; 10 large egg yolks; 2 cups milk; One 3-inch cinnamon stick, split lengthwise; 1½ teaspoons honey; 2 cups heavy cream; 1 gelatin sheet, soaked in cold water to soften; 1 ounce bittersweet chocolate, finely chopped; 2 tablespoons all-purpose flour; Pinch of kosher salt; ⅔ cup milk; ¼ cup unsweetened cocoa; 3 large eggs, separated; ⅓ cup plus ¼ cup sugar