Chocolate Cinnamon Gelato

Lately, so many of my posts come from inspiration I see from other food bloggers. Like this gelato that I spotted on Delectable Deliciousness. It's been a while since I gave my ice cream maker a workout and since I absolutely adore the combination of chocolate and cinnamon (see here, and here), I thought I would give it a whirl. I had just enough whole milk leftover from the hot toddy cake to make this so, like Jayme, I replaced the cream with the milk. I also left out the toffee bits since I didn't have them, but I just found these mini peanut butter cups at TJs that I ended up enjoying with a bit of the gelato later. So good. Is it just me or is food in mini form better? Anyway, I loooooved this gelato. It's rich without feeling heavy and the balance of chocolate and cinnamon is perfect. If you let the gelato freeze overnight, it gets a bit hard so before you want to eat it, I suggest letting it sit out for 10-15 minutes at room temperature before serving.


Chocolate-Cinnamon Gelato
(Adapted from Bon Appetit, June 2006)

1/2 cup sugar
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
pinch salt
2 1/2 cups whole milk, divided into 1/4 cup 1 3/4 cups, and 1/2 cup
5 ounces bittersweet chocolate, finely chopped
1/3 cup coarsely chopped toffee bits/candy bar pieces (optional)

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 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 the last 1/2 cup milk . 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 (if using) during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days.