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Chocolate and cinnamon ice cream

Dessert500 minutes2 liters people275 calories
1/52/53/54/55/5 (14 votes)
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By Mayra Fernandez Joglar

Today I bring you an ice cream with a special flavor combination designed for those people who are not satisfied with the classic flavors. I have prepared this chocolate and cinnamon ice cream for all of them. A different mix where you can appreciate the flavor of chocolate with nuanced notes of cinnamon ... delicious at any time.

With the quantities that I put you, 2 liters of ice cream come out. So besides delicious it is great for when we have many guests because it spreads a lot. Although when it comes to freezing it in the refrigerator, I recommend that you do it in two batches to achieve the perfect texture.

Do not worry if you do not have a refrigerator at home since you can make ice cream equally. The traditional way It is more laborious but just as successful. The secret is to introduce ice crystals to the mixture, so it is best to put the cream in the freezer and stir it every 30 minutes for 3 or 4 hours. Thus the edges and the surface of the cream freezes little by little and, when mixed, the crystals join with the rest of the cream. Little by little you will see that the cream solidifies and takes on more volume. This trick can be used with any type of ice cream.

Another trick so that the chocolate and cinnamon ice cream fits you creamy is to use ingredients with fat. So when you make these types of recipes, it is best to use whole milk and whipping cream.

Chocolate and cinnamon ice cream

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A delicious ice cream where the flavor of chocolate is combined with hints of cinnamon.

  • Mayra Fernandez Joglar
  • Recipe type: dessert
  • Calories: 275
  • Rations: 2 liters
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 500g milk
  • 200 g dark chocolate
  • 4 cinnamon sticks
  • 75 g of sugar
  • 25 g of invert sugar
  • 1/2 teaspoon (dessert size) ground cinnamon
  • Yolks 4
  • 500 g of liquid cream

Preparation

  1. We put the chocolate in the glass and chop it giving 2 turbo strokes. We remove to a large bowl.

  2. We put the milk, the cinnamon sticks and the ground cinnamon in the glass. We program 5 minutes, 90º, speed 1, left turn. At the end of the time we let others rest 5 minutes inside the hot glass.

  3. We put a strainer on top of the bowl where we have the chocolate and pour the milk, filtering it to remove the cinnamon and any possible pieces. We booked.

  4. Without washing the glass, we put the butterfly on the blades and beat the yolks with the invert sugar and the normal sugar. We program 4 minutes, speed 3 1/2.

  5. Meanwhile, we stir the mixture of milk and chocolate that we have in the bowl so that a chocolate cream is formed.

  6. At the end of the time we program we program 5 minutes, 90º, speed 1 and we add the chocolate cream through the mouth. This will mix gently with the bleached yolks. When all the cream is already in the glass we put the beaker and we raised the speed up to 3 1/2.

  7. At the end of the time we program 1 minute, speed 2 and we add the liquid cream through the mouth so that all the ingredients are mixed well.

  8. We remove the mixture and let it reach room temperature. Then we refrigerate for at least 5 hours although I usually leave it overnight.

  9. The next day we butter the mixture with the refrigerator. We transfer the ice cream to containers with a lid and reserve in the freezer.

  10. At the time of serving, remove the ice cream and allow it to soften a few minutes before serving, so it will have a smooth texture like ice cream sundae.

More information - Two chocolate ice cream

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Discover other recipes of: Celiac, Desserts, Summer recipes

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  1.   Paqui Torrent Fugarolas said
    ago 7 years

    I want to do it for sure it looks great

    Reply to Paqui Torrent Fugarolas
  2.   Lydia Rodriguez said
    ago 7 years

    mmmmm

    Reply to Lydia Rodríguez
  3.   Gonzalez Romina said
    ago 7 years

    I already did it and it's dead, great?

    Reply to González Romina