Chocolate Cinnamon Gelato with Heath Bar Toffee Bits

Name: Chocolate Cinnamon Gelato with Heath Bar Toffee Bits
Prep time: 25 min
Cook time: 7 min
Total time: 272 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: ½ cup granulated white sugar; 2 tablespoons cornstarch; 1¼ teaspoons ground cinnamon; 1 pinch salt; 2 cups whole milk, (divided); 5 ounces bittersweet or semi-sweet chocolate, (finely chopped (not unsweetened chocolate)); ½ cup chilled heavy whipping cream; 2 whole Heath or Skor candy bars, (crushed into small pieces)

A perfect treat for special occasions!

⏱ 272 menit 🔨 Persiapan 25mnt 🔥 Masak 7mnt 📊 Sulit 🍽 6 porsi 👁 52

Chocolate Cinnamon Gelato with Heath Bar Toffee Bits

Bahan-bahan

6 porsi

½ cup granulated white sugar
2 tablespoons cornstarch
1¼ teaspoons ground cinnamon
1 pinch salt
2 cups whole milk, (divided)
5 ounces bittersweet or semi-sweet chocolate, (finely chopped (not unsweetened chocolate))
½ cup chilled heavy whipping cream
2 whole Heath or Skor candy bars, (crushed into small pieces)

Langkah-langkah

Whisk the sugar, cornstarch, cinnamon and salt in a 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.
Transfer gelato base to medium bowl. Mix in cream. Cover and place in the refrigerator until well chilled (at least 1 hour). It will thicken quite a lot.
Process the 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.