This gourmet concoction of silky-smooth, creamy, frozen custard contains cinnamon. Add an additional dusting of cinnamon and a piece of dark chocolate as garnish.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 ½ cups heavy whipping cream
- ½ cup milk
- ¾ cup white sugar
- 2 tablespoons unsweetened dark cocoa powder
- 1 ounce high-quality dark chocolate (85%), finely chopped
- 5 egg yolks
- 1 ½ teaspoons ground cinnamon, plus more for dusting
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 393 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 231 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 19 g |
| Sodium | 40 mg |
| Sugars | 21 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
This was pretty easy and really good! The texture is thick and rich. I would make this again when I have milk. I had to make a couple substitutions because I had no milk, but this ended up being low sugar and I’m pretty sure whole 30. I used 1/2 cup coconut cream instead of milk, 1/2C plus 2T dehydrated cane juice instead of sugar, and also added 1/8C stevia sweetened dark chocolate chopped, 1/8C chopped almonds, and 1/4C unsweetened coconut for add ins.
Amazing! I was a bit worried about adding the cinnamon but I followed the recipe exactly and it was perfect.
Amazing! Creamy and delicious. The cinnamon is a wonderful addition.
I felt like this recipe was much to dark for our tastes so I made a few changes, only a few tablespoons of cocoa powder and some real milk chocolate along with more cream and a extra egg yoke! I also added a pinch of salt.It was a real winner with my husband who loves frozen custard! Thank you!
Heavenly! I added chopped macadamia nuts because we like nuts. Great ice cream…smooth, just the right amount of chocolate (I used 1/2 regular cocoa, and 1/2 dark cocoa). Love it, love it, love it!
OMG..everyone. This is AWESOME. For Primal,Paleo,Low Carbers. I used Coconut sugar,Grass fed/Organic Milk, Cacao powder, Cage free Grain Free Omega 3 Eggs yolks, Ghiradelli cacao . I used the Kitchen Aid ice cream bowl. After 30 min I poured it into a container and froze it because it was still liquid. I froze it over nite. Rich, creamy and dear goodness…delicious. Listen take your time and keep all the same measurements you won’t do wrong.
I just made this recipe and it was fabulous. I substituted half and half for the milk, simply because that’s how I roll. Then I sauteed some sliced almonds in butter and smothered them in cinnamon and sugar to put on top of the custard when it was done. The only caution I have for less experienced cooks is that putting the eggs into the hot mixture will, very likely, cause you to have lumpy egg parts in the custard. I went against my better judgment and did it anyway…then decided to strain it just in case. Sure enough, there were egg lumps in there. So, either strain it or add a little bit of the chocolate mix to the eggs before you add them to the saucepan. That should take care of that problem. Oh, and if you’re impatient like me, you can put the custard in your freezer to cool it faster. I had mine cooled down in about an hour. The custard was incredibly creamy and delicious and I’d make this again any day when I felt like I needed a serious chocolate fix.
I adapted this recipe to make a simple chocolate frozen custard with reeses peanut butter cups, but it worked beautifully on the first try. Too rich for me to make on a regular basis, but I think it beats Christmas cookies for an original and decadent holiday gift.
My family and I love this recipe. Please keep in mind that it is not ready in 35 minutes as stated next to the recipe. You need to ensure the mixture is completely chilled, usually 6 + hours, before transferring to your ice cream maker.