the appetizer:

Cool off this summer with recipes from Ice Creams & Sorbets by Lou Seibert Pappas, including Mexican Chocolate-Cinnamon Swirl Ice Cream, Strega Semifreddo, and Shiraz Granita.

I Love Desserts

Mexican Chocolate-Cinnamon
Swirl Ice Cream

Mexican Chocolate-Cinnamon Swirl Ice Cream

Makes about 1 quart

A cinnamon candy swirl weaves a web throughout this creamy chocolate ice cream, tantalizing the palate with its spicy heat.

Cinnamon Swirl

In the top of a double boiler, heat the half-and-half and cinnamon over simmering water until steaming. Remove from the heat and steep for 15 minutes if using sticks, 5 minutes if using ground cinnamon. In a bowl, whisk the egg yolks until blended, then whisk in the 2/3 cup sugar and espresso powder. Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half. Cook and stir over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes. Stir in the chocolates until they melt. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature. Strain the custard into a container and discard the cinnamon sticks. Stir in the cream, cover, and refrigerate until thoroughly chilled, about 3 hours.

To make the Cinnamon Swirl: In a small saucepan, combine the sugar, corn syrup, and cinnamon. Bring to a boil and boil 2 minutes. Remove from the heat and stir in the half-and-half and butter. Pour into a container and let cool,

Freeze the custard in an ice cream maker according to the manufacturer's instructions. When the ice cream is almost frozen, pour in the Cinnamon Swirl and churn until blended in, about 15 seconds more. Transfer to a container, cover, and freeze until firm, about 2 hours.

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This page created August 2007