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Cinnamon Hot Chocolate Ice Cream

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 1 day 25 minutes
Servings 1 quart

Ingredients

INGREDIENTS FOR DAY 1 (MAKING THE BASE)

  • 5 egg yolks
  • 3/4 cup granulated sugar
  • 1/8 cup unsweetened cocoa powder
  • 1/8 cup Hershey's Special Dark cocoa powder
  • 2 tsp ground cinnamon
  • 1 cup 2% milk, divided
  • 1 3/4 cup heavy cream
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract

INGREDIENTS FOR DAY 2 (CHURNING THE ICE CREAM)

  • 1 cup mini marshmallows

UTENSILS YOU'LL NEED -- DAY 1 (MAKING THE BASE)

  • one fine mesh strainer
  • one large, heatproof bowl with a pouring spout (Batter Bowl #1)
  • one medium, heatproof bowl with a pouring spot (Batter Bowl #2)
  • 2 large whisks
  • one soup ladle
  • one medium saucepan with handle
  • one large bowl to fill with ice that Batter Bowl #2 can rest inside of without being fully immersed (Ice Water Bowl)
  • one rubber spatula
  • 12 ice cubes
  • three potholders or trivets (Potholders #1, #2, #3)

UTENSILS YOU'LL NEED -- DAY 2 (CHURNING THE ICE CREAM)

  • Ice Cream Maker
  • one freezer-safe container that can hold 1 quart of ice cream
  • Aluminum foil
  • one large, hard spatula (to scrape ice cream from freezer bowl)

Instructions

PREP INSTRUCTIONS DAY 1 (MAKING THE BASE)

  • Put Potholder #1 on the countertop. Place Batter Bowl #1 on top of Potholder #1.
  • Put Potholder #2 on the countertop immediately next to Potholder #1.
  • Place the fine mesh strainer on top of Batter Bowl #2. Place this combo on Placeholder #3 a little further away from Potholder #1 and #2.
  • Place your cube cubes into the Ice Water Bowl and fill halfway with very cold water. Set aside in a cool place.
  • Place your ice cream freezer bowl into the freezer for tomorrow.

COOKING INSTRUCTIONS FOR DAY 1 (MAKING THE BASE)

  • In Batter Bowl #1, whisk together the eggs yolks and 6 tbsp of the granulated sugar until thick and slightly foamy, about 30 seconds. Set aside.
  • In the saucepan, whisk together the cocoa powder, the special dark cocoa powder, the cinnamon, and the remaining 6 tbsp of sugar. Measure out ¼ cup of the milk and whisk it into the saucepan with the cocoa powder, etc. Be sure to scrape the bottom edges of the saucepan to get all the dry ingredients mixed into the wet. When all is combined, the mixture should be smooth and dark, like brownie batter.
  • Whisk in the remaining ¾ cup of milk, the cream, vanilla extract, and salt; this mixture will be lighter in color, like chocolate milk, and slightly thick.
  • Place the saucepan over medium-high heat and warm the mixture up until it’s just starting to simmer; this means tiny bubbles should just start appearing around the edges of the saucepan. The mixture will de-thicken right before it begins to simmer. This will take about 10 minutes.
  • Turn off the heat and remove the saucepan from stove to Potholder #2, next to Batter Bowl #1 containing the egg yolks.
  • Use the soup ladle to carefully scoop out some hot liquid from the saucepan. Whisk the egg yolks to break them up a bit, then slowly stream the hot liquid into the egg yolks, whisking briskly the entire time to prevent the egg yolks from curdling. Once the first scoop is thoroughly whisked in, repeat process two more times, whisking the entire time to prevent the egg yolks from curdling.
  • Pour the egg yolk mixture from Batter Bowl #1 into the saucepan, once again whisking the entire time. All ingredients should now be in the saucepan.
  • Return the saucepan to the stove on medium heat. While continuously stirring with a rubber spatula, heat the mixture until it thickens and thickly coats the back of the spatula, about 5 minutes. When it’s ready, you should be able to create a clear trail when you run your finger on the back of the spatula.
  • Carefully pour the hot liquid into the fine mesh strainer placed over Batter Bowl #2, which is placed on Potholder #3. Push liquid around with the spatula to make sure it all strains into Batter Bowl #2.
  • Place Batter Bowl #2 gently into Ice Water Bowl, making sure that the bottom of Batter Bowl #2 touches the ice water but does not allow any ice water to get into the Batter Bowl.
  • Stir ice cream base in Batter Bowl #2 occasionally until the base has cooled.
  • Once ice cream base is cooled, cover Batter Bowl #2 with plastic wrap and refrigerate for 12-24 hours.

PREP INSTRUCTIONS FOR DAY 2 (CHURNING THE ICE CREAM)

  • Spread aluminum foil down on your countertop– this makes clean up a lot easier later on!
  • Place ice cream maker and hard spatula on countertop
  • Pop your freezer-safe container into the freezer to chill.

CHURNING INSTRUCTIONS FOR DAY 2 (CHURNING THE ICE CREAM)

  • Remove freezer bowl from freezer and fit into the base of your ice cream maker.
  • Remove Batter Bowl #2 containing ice cream base from refrigerator, uncover, and stir a little to make sure all is blended together. Then pour the base into the freezer bowl of your ice cream maker and churn according to manufacturer’s instructions.
  • Meanwhile, pour out one cup of mini marshmallows into a small bowl. Set aside.
  • Once ice cream is done churning, use a spatula to guide ice cream into the quart container, sprinkling with marshmallows between layers of chocolate. Sprinkle remaining marshmallows on the top of the ice cream, then freeze until solid, at least 4 hours. Then, enjoy!

Notes

This recipe is an adapted version of “Chocolate Ice Cream” on pages 78-79 from Sweet Cream and Sugar Cones, by Hoogerhyde, et al (Ten Speed Press, Berkeley).
**Note: I made the ice cream base with the leftover egg yolks from the Coconut Cupcakes recipe! I love using up leftovers.