Chocolate Cinnamon Gelato with Toffee Bits

Because she loves me a lot, for Father’s Day several years ago, Baby Lady bought me a Lello Musso Lussino Ice Cream machine like the one originally used on the Iron Chef Japan.

It’s built like a tank, weighs a ton and has its own permanent place on the countertop because we aint movin it. It works like a champ, is easy to use, has its own freezer and turns out 1.5 qts of the best ice cream in about 40 minutes hassle free.

As I was playing with the machine, trying different recipes and combinations of flavors, I chanced upon this recipe for Chocolate Cinnamon Gelato with Toffee bits. This is a silky smooth, luscious, Italian ice cream with tremendous depth of flavor and character. The first time I made it, I got 1 tablespoon and Baby Lady didn’t even get the chance to taste it. Instead, our youngest son, Daniel, (while a budding teenager and growing boy) found it. Before you could say lickity split, Daniel ate the entire 1.5 qts (less one tablespoon), licked the container and washed it so as to hide the evidence. If you’re in the mood for a rich chocolate experience, give this a try. Daniel highly recommends it.

Ingredients

  • 1 cup sugar
  • 4 tablespoons cornstarch
  • 2-1/2 teaspoons ground cinnamon
  • Pinch of salt
  • 4 cups whole milk, divided
  • 10 ounces Sharffer Bergen bittersweet (not unsweetened) or semisweet chocolate, rough chop (the quality of the chocolate really does make a difference)
  • 1 cup chilled heavy whipping cream
  • 2/3 cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca)

Instructions

Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/2 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 3 1/2 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 10 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.

Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.

Process gelato base in ice cream maker according to manufacturer’s instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days.

Makes roughly 1-1/2 Quarts

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