Chocolate And Cinnamon Ice Cream – a delicious recipe with milk, cinnamon sticks, chocolate, egg yolks, granulated sugar, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir milk, cinnamon and chocolate over low heat in a medium saucepan until chocolate is melted. Remove from heat and let stand, covered, for 5 mins. Strain into a large glass measuring cup, discarding cinnamon.
2
Whip egg yolks and sugar until thick and creamy. Gradually whisk in hot chocolate mixture until combined. Return to saucepan and cook, stirring, without boiling, for 15 mins, or until thickened slightly. Transfer to a large bowl and let cool. Chill for 1 hour, or until cold. Stir in heavy cream then pour into a loaf pan. Cover with foil and freeze for 3 hours, or until firm.
3
Beat ice cream until smooth then return to loaf pan. Cover with foil and freeze about 3 hours, or until firm. Serve.
1151
kcal
Calories
65
g
Fat
124
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups milk, 3 None cinnamon sticks, halved, 6.5 oz dark chocolate, finely chopped, 8 None large egg yolks, and more.
Yes, Chocolate And Cinnamon Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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