I like chocolate.
I like cinnamon.
I like chocolate and cinnamon together.
Make that chocolate cinnamon ice cream with some toffee and you've ticked a bunch of my dessert boxes.
We love ice cream in New England, and I've sampled my fair share of the good stuff. The flavor and the consistency of this recipe ranks right up there with some of the better ice cream I've tried. In true gelato form, it is dense, rich and intensely flavored. The cinnamon in this is a welcome warming addition in these colder months too. I love the little crunch the toffee bits add, and next time I think I may add a little bit more of it.
To make this you will need an ice cream maker. I have a Cuisinart ICE-21R Frozen Yogurt-Ice Cream & Sorbet Maker and I love it. It has always turned out a great product for me. You can even buy a second bowl for it so you can have a frozen bowl ready every day of the week if you were so inclined!
Chocolate Cinnamon Gelato with Toffee bits
(From Bon Appetit)
1/2 cup sugar
2 Tbsp cornstarch
1 1/4 tsp ground cinnamon
pinch of salt
2 cups whole milk, divided
5 ounces good quality bittersweet or semisweet chocolate, finely chopped
1/2 cup chilled heavy cream
1/3 cup coarsely crushed toffee candy (Skor, Heath Bar, etc)
1. Whisk together the sugar, cornstarch, cinnamon and salt in a saucepan. Gradually whisk in a 1/4 cup of milk until the cornstarch dissolves, then whisk in the remaining 1 3/4 milk.
2. Heat the mixture over medium-high heat, whisking constantly, until it thickens and comes to a boil, around 6 minutes. Reduce heat to medium and cook for 1 minute longer, whisking occasionally. Remove from the heat and add the chocolate. Allow the chocolate to stand in the hot mixture for about a minute, then mix together until smooth.
3. Transfer the chocolate base to a medium bowl and mix in the chilled cream. Set the bowl over a larger bowl filled with ice and water, and chill, stirring frequently, until cool - about 30 minutes.
4. Process the gelato base in your ice cream maker according to the manufacturer's instructions. Add the toffee bits during the last minute of churning. Transfer to a container with a cover (I recommend covering directly with a sheet of saran wrap or wax paper before putting the cover on) and freeze for a minimum of 3 hours and up to 2 days.