Dark Chocolate and Cinnamon Frozen Custard

Dark Chocolate and Cinnamon Frozen Custard

5 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    6 h 35 m
House of Aqua
Recipe by  House of Aqua

“This is a gourmet blend of smooth and creamy dark chocolate frozen custard with cinnamon. Garnish with an extra sprinkle of cinnamon and a piece of dark chocolate on top.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.

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Reviews (5)

Rate This Recipe
House of Aqua
7

House of Aqua

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.

carlow
5

carlow

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.

SandiW
4

SandiW

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 393 cal
  • 20%
  • Fat
  • 31.9 g
  • 49%
  • Carbs
  • 25.1 g
  • 8%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 231 mg
  • 77%
  • Sodium
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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