Ingredients
Makes about 3 cups
Step 1
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 remaining 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.
Step 2
Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
Step 3
Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days.
How would you rate Chocolate-Cinnamon Gelato with Toffee Bits?
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Reviews (43)
Back to TopSo rich and so good. Love this one!
LN83
Peoria, IL
4/3/2021
We really enjoyed this recipe, but I'm not so sure I would use the cinnamon next time. I think it made the gelato feel a little grainy on the tongue. I added a TBS or two of vodka, so didn't find it turned icy at all, even today, on day three.
Anonymous
Vancouver B.C.
10/1/2019
Followed directions exactly and turned out very delicious!
kalike04
Spokane, WA
7/1/2014
I brought this to a party and my friend said it was the best ice cream she had ever tasted. Ill definitely be making this again!
189menlo
Palo Alto, CA
1/3/2013
Sweet heaven, this is amazing! Uh-may-zing! I didn't put the candy in, and I really don't think it needed it. I served it for Thanksgiving with pumpkin pie and homemade Amarula whipped cream. The combo was fan-frickin-tastic. I used Ghiradelli bittersweet chocolate. This recipe has secured a safe place in the permanent holiday repertoire.
gomandygo
Arlington, VA
11/23/2012
wow! delicious. didn't have toffee candy so didn't put it in, but the chocolate/cinnamon combination is unbelievably good. it definitely needs to be chilled after being made in the machine. the extra time, I think, gives the cinnamon time to really shine through. I used Sharffen Berger 70% Bittersweet chocolate. From the 9.7 oz bar, I used three of the blocks.
esung1
2/12/2011
Best. Ice cream. EVER.
MsKatieHall
8/4/2010
Fantastic!!
hsheire
Arlington, VA
6/16/2010
I followed the recipe exactly and produced a very rich gelato that I thought tasted quite good. I added toffee bits and mini chocolate chips (1/3 cup each), which added nice texture. I will certainly make this recipe again - it's tough to find an ice cream recipe that doesn't call for eggs.
Anonymous
Alexandria, VA
12/25/2009
Great recipe. I'm a huge fan of cinnamon, but I probably will use a little less next time. It's all in what you prefer. The Heath bar bits were a nice little crunchy addition. I'm sure I'll be making this again!
w00dsprite
8/16/2009
There are a lot of good ice cream recipes on here, but this one is truly spectacular.
Anonymous
8/11/2009
This was also my first time to make gelato, and it was divine. I love cinnamon, so the amount in the recipe was perfect. I used both Callebaut bittersweet and semi-sweet (about 4 oz bittersweet to 1 oz semi-sweet) which made a delicious dark chocolate base, almost like a truffle. I did sub half-and-half for the heavy cream, but it is still incredibly rich and creamy. Next time, I will probably increase the toffee to 1/2 c as my family loves toffee, but this recipe is perfect as is. I had no problems with iciness in following days. My only complaint is that it is so rich that I can't eat more than two spoonfuls!
queen_hermione
Denton, TX
6/12/2009
Delicious! This was the first recipe I tried with my new ice cream maker and it was a great start. Followed the recipe exactly and it was very simple. I used Ghirardelli semi-sweet chocolate for the base and then I used Lindt toffee. Next time I would try Heath or Skor bars, as the Lindt was missing some of the salt I like in other toffees. The only reason this recipe gets 3 instead of 4 forks from me is that after freezing for 24 hours it developed an iciness that was not so good. I think others below have mentioned this, too. But the flavor was so wonderful I would definitely make this again!
springvan
新泽西
1/8/2009
First time making gelato and it was so yummy!!! Very easy, and sooo good. Rich and creamy and very much like gelato I have had out. Not as good as I had in France but very very close. Made with an ice cream maker and then froze for a few hours and it was great!
Anonymous
12/8/2008
我的第一个冰淇淋的配方。很容易和倪ce thick texture... I used Sharfenberger semisweet (62%) and it was very good.. used amt cinnamon called for. Faint hint taste in final product but well balanced.. Carmelized pecans would go well so will try if I make this again. Much denser than other icecreams i've made in my KitchenAid IceCream attchmt..
Anonymous
Los Angeles, CA
7/28/2008