Monday, August 20, 2007
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).
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)