Quick & Easy

Chocolate and cinnamon ice-cream

This divine ice-cream would taste fantastic with fresh or caramelised banana.
Chocolate and cinnamon ice-cream
6
25M

Ingredients

Method

1.Stir milk, cinnamon and chocolate, over low heat, in medium saucepan until chocolate is melted. Remove from heat; stand, covered, 5 minutes. Strain into large heatproof jug; discard cinnamon.
2.Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy. With motor operating, gradually add hot chocolate mixture, beating until combined.
3.Return mixture to same cleaned pan; cook, stirring, without boiling, about 15 minutes or until mixture thickens slightly. Transfer mixture to large bowl; cool. Refrigerate about 1 hour or until cold. Stir in cream then pour mixture into loaf pan; cover with foil. Freeze about 3 hours or until firm.
4.Beat ice-cream in large bowl with electric mixer until smooth. Return ice-cream to loaf pan; cover with foil. Freeze about 3 hours or until firm.

It is fine to use just one 300ml carton of cream for this recipe.

Note

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