2 C whole milk
1 1/2 C heavy cream
1 1/2 tsp pure vanilla extract
1 tsp ground cinnamon
1-2 pinches cayenne
2/3 C granulated sugar, divided
5 large egg yolks
6 oz bittersweet chocolate, roughly chopped
Medium saucepan whisk milk,cream,vanilla,spices, salt and half the sugar. Bring to a boil
In a separate bowl combine egg yolks and remaining sugar whisk until pale and thick.
In another bowl place chopped chocolate.
When the cream mixture comes to a slight boil, whisk 1/3 of hot liquid into the yolk mixture and whisk so it doesn’t become scrambled eggs. Whisk in another 1/3 of the hot liquid then return the cream/yolk mixture back into the saucepan stirring with a wooden spoon constantly over low heat until it is thick and coats the spoon.
Pour the mixture through a mesh strainer into the bowl with the chocolate pieces which to combine and let it come to room temperature. Cover and refrigerate 2 hours or overnight.
When ready, pour it into the ice cream maker and let it process 20 minutes. It is soft and creamy so if you want it to have a firmer consistency, pop it back into the freezer.
1. Lovely flavor, nice combination of cinnamon and cayenne.
2. I didn’t have bittersweet chocolate so I used cocoa powder and improvised (3 TBSP cocoa + 1 TBSP oil = 1 oz chocolate).
3. I didn’t have whole milk and substituted half and half and it turned out fine.
I am dashing off to the party now. As you can see below, I made my Pretzel Sparklers that I will be bringing to the party to serve with ice cream. Details of the party to come later….