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Cinnamon chocolate ice-cream

  • 0:10 Prep
  • 0:25 Cook
  • Makes 1.25L


  • 375ml (1 1/2 cups) milk
  • 375ml (1 1/2 cups) thickened cream
  • 1 cinnamon stick
  • 5 egg yolks
  • 140g (2/3 cup) caster sugar
  • 200g chopped dark chocolate
  • 1/4 teaspoon ground cinnamon


  • 1
    Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Place milk and cream in a saucepan. Add cinnamon stick. Bring the milk mixture to a simmer and pour the mixture over the dark chocolate in a heatproof bowl. Set aside for 5 minutes to melt, then stir until smooth and well combined. Remove the cinnamon stick.
  • 2
    Use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. This traps air into the mixture, giving the ice-cream a light texture. Whisk in the cream mixture.
  • 3
    Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it.
  • 4
    Transfer the mixture to a medium heatproof bowl. Add ground cinnamon to the cooked custard. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in the fridge for 2 hours to chill.
  • 5
    Pour the custard into the chilled loaf pan. Cover with foil and place in the freezer for 6 hours or until it’s almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.
  • 6
    Use an electric beater to beat for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture. Return to the loaf pan. Cover with foil and freeze for 4 hours or until firm.

Source: taste.com.au


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