|
|
DESSERTS: FROZEN TREATS
Chocolate Cinnamon Gelato with Toffee Bits
|
Chocolate- Cinnamon Gelato with Toffee Bits |
|
|
|
The best ice
cream we've ever tasted...
|
|
½
cup |
|
granulated sugar |
|
|
2
Tbs |
|
cornstarch |
|
|
1¼
tsp |
|
ground cinnamon |
|
|
1
pinch |
|
of
salt |
|
|
2
cups |
|
whole milk, divided |
|
|
5
ounces |
|
bittersweet (not unsweetened) or
semi-sweet chocolate, finely chopped |
|
|
½
cup |
|
chilled heavy whipping cream |
|
|
2
whole |
|
Heath or Skor candy bars, crushed into
small pieces |
|
|
|
|
|
|
1 |
Whisk sugar,
cornstarch, cinnamon and salt in heavy medium
saucepan until blended. Gradually add ¼ cup
milk, whisking until cornstarch is dissolved.
Whisk in remaining 1¾ 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. |
|
2 |
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.
Place in refrigerator until well chilled. |
|
3 |
Process
gelato base in ice cream maker according the
manufacturer's instructions, adding toffee
during the last minute of churning. Transfer to
container; cover. Freeze at least 3 hours and up
to 2 days. |
|
|
|
|
Yield: 3 cups |
|
|
|
Cooking Tips |
|
*As with any ice
cream recipe, it will turn out best if the container is
frozen for at least 24 hours prior to processing. The
ice cream base should be well chilled before making. |
|
|
|
Recipe Source |
|
Bon Appetit |
|
|
|
PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "This is, hands-down, the BEST ice cream we
have ever tasted. It was incredible. My husband said that it
was just like what we had in Italy."
-San Diego, CA
|
|
