Homemade Chocolate and Cinnamon Ice-cream
submitted by: Infelice
500ml milk (2 cups)
3 cinnamon sticks halved
170 g bittersweet chocolate, chopped finely
8 egg yolks
110 g caster sugar (1/2 cup)
300ml thickened cream
* Place milk, cinnamon and choclate is large heavy-based pan, stir over low hear till chocolate has melted. Remove from heat, stand 5 mins, strain into a jug and discard cinnamon sticks
* Beat egg yolks and sugar in a bowl with electric beater until thick and creamy. Gradually add hot chocolate mixture to egg yolk mixture beating until just combined.
* Return mixture to same pan and stir over heat, without boiling, about 15 mins or until mixture thickens slightly. Remove from heat, transfer to large bowl, cover surface to custard with plastic wrap and cool. Refrigerate about 1 hour or until mixture is cold.
* Sit in cream, then pour into lamingtom pan, cover and freeze until just set. Chop icecream roughly, beat in a large bowl with electric beaters or process until smooth. Pour into loaf pan, cover and freeze until firm.
Its a little fussy, but the end result is to die for
You can use the 8 egg whites to make a pavlova or meringues
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