Cinnamon chocolate ice-cream
This homemade cinnamon chocolate ice cream combines rich dark chocolate with aromatic cinnamon for a unique twist on a classic treat. It's a simple custard-based recipe that delivers a creamy, flavourful dessert.
Cook time 25 min
Prep time 10 min
Ingredients:
1.50 cups milk (1% fat)2 cups heavy whipping cream
1 cinnamon stick
5 yolks
2/3 cup sugar
1 cup dark chocolate
1 tsp cinnamon
Indulge in a delightful blend of rich dark chocolate and aromatic cinnamon with this homemade cinnamon chocolate ice-cream recipe. Perfect for those seeking a unique twist on classic chocolate ice cream, this recipe is both flavorful and easy to make.
Instructions:
- In a medium saucepan, combine the milk, heavy whipping cream, and the cinnamon stick.
- Heat the mixture over medium heat, stirring occasionally, until it just starts to simmer. This should take about 5-10 minutes.
- Once it starts to simmer, remove the saucepan from the heat and let it sit for 10-15 minutes to allow the cinnamon to infuse its flavor into the mixture.
- While the milk mixture is infusing, in a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thick. This should take about 2-3 minutes.
- Remove the cinnamon stick from the milk mixture.
- Slowly pour a ladleful of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents the yolks from curdling.
- Gradually add the rest of the milk mixture, whisking continuously.
- Pour the combined mixture back into the saucepan.
- Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Be careful not to let it boil.
- Once thickened, remove from heat and immediately strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids.
- While the custard is still warm, add the chopped dark chocolate and ground cinnamon.
- Stir until the chocolate is completely melted and the mixture is smooth and well combined.
- Allow the mixture to cool to room temperature.
- Once cooled, cover the bowl with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours or overnight to chill thoroughly.
- Once the mixture is thoroughly chilled, pour it into an ice-cream maker.
- Churn according to the manufacturer's instructions, typically around 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice-cream into an airtight container.
- Freeze for at least 4 hours, or until firm.
- When ready to serve, let the ice-cream sit at room temperature for a few minutes to soften slightly for easier scooping.
- Scoop, serve, and enjoy your homemade Cinnamon Chocolate Ice-Cream!
And there you have it – a creamy, flavorful cinnamon chocolate ice-cream that’s sure to impress your family and friends. Enjoy this delightful treat on its own or pair it with your favorite dessert for an added touch of decadence.
Cinnamon chocolate ice-cream FAQ:
Store the ice cream in an airtight container in the freezer. To maintain its texture, press plastic wrap directly against the surface before sealing the container. This helps prevent ice crystals from forming.
Churn the ice cream in your machine for about 20-25 minutes, or until it reaches a soft-serve consistency. Follow your specific ice cream maker's instructions for best results.
Yes, you can substitute milk chocolate or semi-sweet chocolate for the dark chocolate. Just keep in mind that this may alter the flavor and sweetness of the ice cream.
The custard is done when it thickens enough to coat the back of a spoon. It should not boil; if it does, remove it from the heat immediately as this can curdle the eggs.
Yes, for a dairy-free version, you can use coconut milk or almond milk in place of 1% milk and heavy cream. Ensure the chocolate you choose is dairy-free as well.
Tips:
- Make sure to temper the egg yolks slowly by gradually adding the hot milk mixture to avoid curdling.
- For a smoother texture, strain the custard mixture before chilling it.
- Allow the mixture to cool completely before placing it in the ice cream maker to ensure a smoother, creamier texture.
- Experiment with different types of chocolate to adjust the bitterness and richness to your preference.
- Store the ice cream in an airtight container to prevent ice crystals from forming and to maintain its creamy texture.
Nutrition per serving
6 ServingsCalories 420kcal
Protein 10g
Carbohydrates 45g
Fiber 4.75g
Sugar 36g
Fat 50g
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