Dark Chocolate Ice Cream

Super rich and creamy with a hint of cinnamon. Can be made with or without an ice cream maker.

Place milk , cream , chocolate , cocoa , cinnamon and vanilla in a saucepan over low heat.

Stir frequently , until chocolate has melted and mixture begins to simmer.

The mixture will separate into a dark milky layer , with a lighter foamy layer on top.

Meanwhile beat egg yolks and sugar together until pale and creamy.

Add quarter to half of the hot chocolate mixture to the eggs , whisking to avoid egg mix setting.

If lumps occur , strain through cheesecloth.

Return egg mixture to saucepan , and cook over low heat until mixture coats the back of a metal spoon.

Remove from heat and allow to cool , before chilling a minimum of two hours , preferably overnight.

To avoid a skin forming , place cling wrap on top of the custard.

Whip the mixture in a chilled bowl until light and fluffy.

It should resemble a runny chocolate mousse.

If using an ice cream maker , churn according to your machine instructions.

To make without an ice cream maker , place in freezer for an hour , until .

egg yolks, caster sugar, cream, milk, dark chocolate, cocoa, cinnamon, vanilla