Baking Banquet: CINNAMON/CHOCOLATE “MAYAN” ICE CREAM, HOMEMADE

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Ingredients:

2 oz. premium baking chocolate, chopped

¼ cup heavy whipping cream

2/3 cup cocoa powder

1 cup sugar (extra fine baking sugar, if you have it)

1 pinch salt

1 cup half and half

1 ¾ cups heavy whipping cream

½ - 1 teaspoons cinnamon, to taste

2 tablespoons chocolate syrup for marbling, optional*

Directions:

In a double boiler or heavy saucepan, melt the chocolate and ¼ cup whipping cream while stirring constantly. Remove it from heat just before it is completely melted. Continue stirring. It will finish melting as you stir. Set aside.

In a large bowl, sift together the cocoa powder and the sugar. Add a pinch of salt. Gradually add the sifted cocoa powder and sugar mixture to 1 cup half and half. Mix with a whisk or hand mixer until the sugar is mostly dissolved. Continue mixing and slowly add the heavy whipping cream and the melted chocolate. Add the cinnamon and mix in, to taste. Mix with the mixer on low about 5 minutes. Cover and Chill in the refrigerator for about 2 hours. Pour into the ice cream freezer and “freeze” according to the manufacturer’s instructions (around 25 – 40 minutes). Serve as soft serve right out of the machine, or spoon it into a freezer safe container and freeze for about 8 hours. * If you would like a marbled creamier ice cream, add some chocolate syrup and marble it into the ice cream using a knife to swirl it, then freeze in the freezer. (note, the longer it freezes in the freezer, the harder it will get.)