2 1/2 cups heavy whipping cream
1/2 cup milk
3/4 cup white sugar
2 tablespoons unsweetened dark cocoa
1 ounce high-quality dark chocolate (85%
), finely chopped
5 egg yolks
1 1/2 teaspoons ground cinnamon, plus
more for dusting
|1.||Whisk cream, milk, sugar, and cocoa powder in a saucepan over medium heat until the mixture is thoroughly combined and the sugar has dissolved. Bring almost to a simmer and stir in dark chocolate until melted. Whisk egg yolks into the cream mixture and cook until batter is slightly thickened, 1 to 2 minutes. Transfer to a container, cover, and refrigerate until chilled, at least 6 hours.|
|2.||Stir cinnamon into chilled custard batter and freeze in an ice cream machine following manufacturer’s instructions. Sprinkle frozen custard with more cinnamon to serve.
This recipe originally appeared at All Recipes.