Search thousands of recipes reviewed by home cooks like you.

Dark Chocolate and Cinnamon Frozen Custard

Dark Chocolate and Cinnamon Frozen Custard

  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    6 h 35 m
House of Aqua

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Add to list

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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

House of Aqua
7

House of Aqua

11/18/2012

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

1/1/2013

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

7/20/2013

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.

More reviews

Similar recipes

ADVERTISEMENT