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Recipes

Chocolate-Cinnamon Gelato with Toffee Bits

By Dorie GreenspanPhotography by Pornchai Mittongtare

2.3

(8)

Image may contain Food Creme Dessert Cream and Ice Cream

Recipe information

  • Yield

    About 3 cups

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)

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 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.

    Step 3

    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.

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