Skip to main content New<> this month
Get the Allrecipes magazine
Dark Chocolate and Cinnamon Frozen Custard
December 11, 2013

I did not use the same ratios because I get dairy delivered in quart increments from my co-op, but here is what I used: 1 qt (4 cups) heavy cream 2/3 cup whole milk 2/3 cup raw sugar 1 vanilla bean 5 egg yolks 3 Tbsp cocoa 3 oz. Callebaut unsweetened chocolate shavings I followed the instructions with the addition of splitting/scraping/simmering the vanilla bean, tempering the egg yolks, straining the mixture, then cooling it in an ice bath like you would a ganache (mine took 1 hour in the fridge) prior to pouring it into my canister. Turned out great, perfect consistency, and the perfect amount to fit into my 1.5 qt gelato container, after the kiddos lick the paddle and get a small scoop of course.