Chocolate-Cinnamon Gelato

I tried a new recipe this weekend from Bon Appetit and thought I would share. It was a delicious chocolate-cinnamon gelato, a rich dark chocolate gelato with the perfect, little more than a hint of cinnamon. It was perfectly creamy and not too heavy like some homemade ice creams. It reminded me of Mexican hot chocolate, which I absolutely love. The addition of the toffee chips I would say is optional. It made the gelato a little too sweet and just added another flavor that detracted from the rich chocolate and fragrant cinnamon. Of course, I quadrupled the recipe and wouldn't recommend any less. Okay, maybe you can just double it for two of you.

We made it for a church chili and ice cream cook-off. It won first place (so what if there were no other ice cream entries, but maybe it would have won even with some competition).

ingredients

1/2 cup sugar
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
Pinch of salt
2 cups whole milk, divided
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/2 cup chilled heavy whipping cream

1/3 cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca)

preparation

Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 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 about 3 cups.