Ingredients6 h 35 m servings 393 cals
- 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.
Per Serving: 393 calories; 31.9 g fat; 25.1 g carbohydrates; 4.2 g protein; 231 mg cholesterol; 40 mg sodium. Full nutrition
ReviewsRead all reviews 7
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 cinn...
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 thi...
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, be...
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...
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 Ki...
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, lov...