Cinnamon chocolate ice-cream
Indulge in the rich, creamy delight of our Cinnamon Chocolate Ice Cream! Made with a perfect blend of 1% milk, heavy whipping cream, and dark chocolate, this dessert features a warm hint of cinnamon that will tantalize your taste buds. Elevate your dessert game with this luxurious, homemade treat – it's a sweet harmony of bold chocolate and aromatic spice!
- 25 Jan 2025
- Cook time 25 min
- Prep time 10 min
- 6 Servings
- 7 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 4.75g | 12% |
| Sugar 36g | 37% |
| Fat | |
| Fat 50g | 58% |
| Saturated 20g | 65% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 400ug | 45% |
| Choline 140mg | 25% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 0.13mg | 1% |
| Vitamin B6 0.11mg | 7% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.76ug | 32% |
| Vitamin C 0.50mg | 1% |
| Vitamin E 1.54mg | 10% |
| Vitamin K 2.92ug | 2% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.02mg | 3% |
| Iron, Fe 5mg | 47% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 190mg | 6% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.79mg | 7% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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