Chocolate Ice Cream with Ceylon Cinnamon | Chef Heidi Fink

Updated at: Thu, 17 Aug 2023 04:41:17 GMT

Step 1

Chop the 2 oz bittersweet chocolate roughly. Place in a medium-large bowl along with the sifted cocoa powder and the Ceylon cinnamon. Set aside.

Step 2

Mix together the milk, egg yolks, sugar, and salt in a small pot. Be sure to use a pot with a heavy bottom. Whisk well to combine. Place the pot over medium-high heat and cook, whisking constantly, until steam starts to rise from the top. (It is very helpful to use your flat whisk for this and the next part). Reduce heat to medium or medium-low and cook, whisking constantly, until the mixture is slightly thickened (coats back of the spoon) – about 175 F on an instant-reading thermometer. Immediately pour mixture through a sieve into the bowl with the chocolate, cocoa, and cinnamon. Whisk well until combined and smooth.

Step 3

Pour in the whipping cream and vanilla and mix again. Transfer the mixture to a storage container or two jars and place in the refrigerator for at least 4 hours to chill completely. Mix well again before freezing.

Step 4

Freeze mixture according to manufacturer’s directions in an ice cream maker (I use my trusty Cuisinart). In the last few minutes of freezing (usually after about 20-25 minutes) pour in the optional chopped chocolate and allow to mix thoroughly. Transfer frozen mixture (it will look like soft-serve ice cream at this point) to a container with a tight-fitting lid and place in the freezer for at least 4 hours to harden before serving.

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