-
1
Place milk, cream, chocolate, cocoa, cinnamon and vanilla in a saucepan over low heat.
-
2
Stir frequently, until chocolate has melted and mixture begins to simmer.
-
3
The mixture will separate into a dark milky layer, with a lighter foamy layer on top.
-
4
Meanwhile beat egg yolks and sugar together until pale and creamy.
-
5
Add quarter to half of the hot chocolate mixture to the eggs, whisking to avoid egg mix setting.
-
6
If lumps occur, strain through cheesecloth.
-
7
Return egg mixture to saucepan, and cook over low heat until mixture coats the back of a metal spoon.
-
8
Remove from heat and allow to cool, before chilling a minimum of two hours, preferably overnight.
-
9
To avoid a skin forming, place cling wrap on top of the custard.
-
10
Whip the mixture in a chilled bowl until light and fluffy.
-
11
It should resemble a runny chocolate mousse.
-
12
If using an ice cream maker, churn according to your machine instructions.
-
13
To make without an ice cream maker, place in freezer for an hour, until edges are set but the centre is frozen.
-
14
Remove and whip a high speed in a chilled bowl.
-
15
Repeat until the desired consistency is achieved, around 2 to 3 times.
-
16
This ice cream will freeze harder than commercial preparations.
-
17
To serve after the first day, remove from freezer 20 minutes early to soften slightly.
