Thursday, September 1, 2011

Cinnamon Chocolate Ice Cream

by Darla

Have you ever noticed how much easier it is to be nice to someone else’s kids?

Not that I’m mean to my own kid, but it’s a lot easier to say no to him than it is to my nephews, for example.

Why is that, do you think?

Maybe because my boy is a teenager, and the nephews are still kind of little and cute?

Wait. Not that my kid isn’t cute. He’s cute, sure. Just not, like, cuddly and wanna-snuggle-on-the-couch-with-you cute.

Not that I don’t want to cuddle and snuggle with my kid. But let me remind you, he’s a teenager. His parents are the last people he wants to be snuggling and cuddling with, if you know what I mean.

Dear God. No. Wait. I don’t mean that. Because he’s still a cute little guy who is not interested in snuggling and cuddling with some adorable little classmate yet. No. In fact, he’ll never be there. I refuse to allow it. He is always going to be the little loving, funny t-shirt wearing, comedian who says I love you a thousand random times a day and wants to be around us. Not the eye rolling, Hollister wearing, you-guys-are-so-not-funny (even though, yes, we are), almost man, who hides out in his room skyping with his friends, watching Call of Duty youTube videos, and generally having nothing to do with us.

I think I just figured out how it’ll be easier to say yes to my own kid. If he promises to stop growing up (and maybe even shave a few years off), then I promise to start being the never-say-never-mother that he has always wished I was.

Oh man. This post isn’t going the way I planned at all. Can you tell that our boy just started his Sophomore year of high school?

I’m a wreck.

I need chocolate.

And ice cream.

Stat.

The perfect ice cream to soothe my shattered heart today, coming right up.

First things first, we’ll get the chocolate portion of the ice cream ready to go so it can cool. You’ll combine a cup of the heavy cream with some cocoa powder in a medium saucepan set over medium heat, whisking to blend the cocoa thoroughly. Bring it to a boil, reduce heat, and simmer for about 30 seconds (to dissolve any remaining cocoa powder). Next, remove the mixture from the heat and add some rich semi-sweet or bittersweet chocolate, stirring until it’s completely melted and the mixture is smooth.

Stir in another half cup of cream, pour into a bowl, and set aside to cool.

While that cools, it’s time for some cinnamon. Yum.

I wanted to pack a cinnamon punch, but I really didn’t want to overwhelm the chocolate flavor, so I chose to do a combination of ground cinnamon and cinnamon sticks.

In a small saucepan, combine milk and sugar with the cinnamon sticks and cinnamon. Bring the mixture to a bowl over medium high heat, stirring frequently. Remove from heat, cover, and let steep for 1 hour.

Once steeped, pour the mixture through a sieve or strainer and remove the cinnamon sticks.

Now you’re just going to prepare this as you would any other ice cream. You know, heat it up, temper some eggs, heat it again…

…pour the egg mixture through a sieve into the gorgeous, waiting chocolate mixture. Don’t worry, the recipe below is way more detailed. ;)

Um. Just real quick, guys…look how dark and lovely the chocolate portion of this ice cream is. Seriously. Yum.

Seriously. Looks delicious, doesn’t it? Delicious, yes, but also a little lonely. Do you happen to have any caramel sauce?

You do? Perfect.

Go ahead and make a mess with that. Especially if you’re little boy is not a little boy anymore. Trust me, you deserve it. Enjoy (preferably with your babies, no matter how big or small they are right now)!

Cinnamon Chocolate Ice Cream [Printable Version]
Makes about 1 quart

Ingredients

2 cups (500 ml) heavy cream
2 tablespoons (16 g) cocoa powder
5 ounces (142 grams) semi-sweet chocolate, chopped
1 cup (250 ml) milk
4 whole cinnamon sticks, broken into pieces
3/4 teaspoon ground cinnamon
3/4 cup (150 grams) sugar
5 egg yolks

1 recipe caramel sauce (optional, this links to salted caramel sauce, but you can cut the salt down to 1/2 teaspoon or so for a regular caramel)

Combine 1 cup of the heavy cream with the cocoa powder in a medium saucepan set over medium heat, whisking to blend the cocoa thoroughly. Bring to a boil, reduce heat, and simmer for about 30 seconds. Remove from heat and add the chopped chocolate, stirring until it’s completely melted and the mixture is smooth. Mix in another 1/2 cup of the cream, pour into a bowl and set aside.

In a small saucepan, combine the remaining 1/2 cup of cream, milk, sugar, cinnamon sticks, and cinnamon. Bring the mixture to a bowl over medium high heat, stirring frequently. Remove from heat, cover, and let steep for 1 hour.

In a medium bowl, whisk the egg yolks together and set aside. Once the milk mixture has steeped, remove the cinnamon sticks and return the pan to medium heat, warming the milk until almost boiling. Remove from heat. In a very slow, steady stream and whisking constantly, add about half of the milk mixture to the eggs. Make sure to whisk constantly in order to temper the eggs. Pour the egg mixture into the remaining milk mixture in the sauce pan, whisking to combine, and return to medium heat. Stirring constantly with a spatula, cook the mixture until it thickens and coats the spatula.

Pour the egg mixture through a fine mesh sieve into the waiting chocolate mixture and stir to combine. Either stir over an ice bath to cool the mixture, or cover with plastic wrap and let sit until it reaches room temperature, then transfer the mixture to the refrigerator to chill for 2 hours or overnight.

Pour the chilled ice cream mixture into the bowl of an ice cream maker and freeze according to manufacturer’s instructions.

Recipe by Darla, Instructions adapted from The Perfect Scoop by David Lebovitz

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{ 15 comments… read them below or add one }

1 Sincerely Jill September 1, 2011 at 11:11 am

This looks so delicious! Add a little cayenne pepper and you’ve got mexican chocolate ice cream, yum.

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2 Tina@flourtrader September 1, 2011 at 12:32 pm

This does look like a wonderful indulgence, chocolate and cinnamon are a great pair! Thanks for sharing this frosty treat.

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3 Caroline @ chocolate and carrots September 1, 2011 at 1:07 pm

I love cinnamon and I love chocolate. I don’t see any reason why this combination wouldn’t make the perfect match! Mmm! :-)

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4 Rosa September 1, 2011 at 10:25 pm

Chocolate + Cinnamon = always delicious! And to make it my favorite dessert form – ice cream – oh wow…absolute heaven! Thanks for sharing!

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5 Tara @ The Butter Dish September 2, 2011 at 9:23 pm

I have come to a conclusion Darla,

It is no longer cool, savvy or even remotely ok that I do not have an ice cream maker. I need to get this house purchases STAT because I need to get an ice cream maker!! Maybe before I have curtains, or rugs or washer and dryer…ok maybe those should come first.

I need to make my own ice cream and this is coming up first!!!

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6 MySweetCreations September 3, 2011 at 11:37 pm

That looks amazing!

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7 Maria September 4, 2011 at 12:35 pm

I need a scoop now!

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8 Meghan September 4, 2011 at 10:22 pm

Okay, here’s a pregunta for you…

have you been allowed into Pottermore yet? I am (still) anxiously awaiting my email and am curious about your experience so far. Thanks!

Meghan

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9 Darla September 6, 2011 at 10:12 am

Hi Meghan, When you first asked this question, I was still waiting too, but I finally got mine this morning!! Hopefully you’ll get yours soon too. I’ve been exploring all morning. Haven’t gotten far yet, but I’m loving it! :)

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10 Mary September 5, 2011 at 10:28 am

This looks fabulous and It must be delicious given the ingredients you are using. This is my first visit to your blog, but I’ve spent some time browsing through your earlier entries. I’m so glad I did that. I love the food and recipes you share with your readers and I’ll definitely be back. I hope you have a wonderful day. Blessings…Mary

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11 Sandy@divaeatsworld.com September 5, 2011 at 4:30 pm

Why does ice cream always look best when it’s a gooey melting mess? Chocolate & cinnamon are 2 flavors I adore. Love the pix they make you want to dive right in.

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12 Debra September 5, 2011 at 10:28 pm

Ah, I CAN make ice cream. I’ve been a vanilla bean girl all summer…expedience over creativity. This looks absolutely wonderful and I’ll take chocolate and cinnamon over anything else. And by the way…it isn’t any easier on the grandparents of high school sophomores. Chocolate always helps! Debra

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13 Edie Allyn September 16, 2011 at 8:44 pm

I am currently making the recipe and realized I didn’t have the second page of the recipe printed out. I don’t know if I will get it frozen. I keep eating the chocolate base. At this rate, who needs a man?

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14 Edie Allyn September 16, 2011 at 8:46 pm

One question, though, what happens with the last portion of the cream?????

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15 Darla September 16, 2011 at 10:20 pm

Hi Edie, So, so, so sorry that I left that out. :( The remaining half cup of cream gets mixed into the cinnamon-milk mixture. It goes in before it cooks, but you can stir it in afterwards. It’s such a small amount that it won’t subtract very much cinnamon flavor at all. Again, I’m so sorry about that, and thank you so much for the head’s up. I have updated the recipe to reflect the change.

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