Lex Culinaria: Chocolate and Cinnamon Ice Cream

Finally, as promised much much earlier...the recipe for chocolate & cinnamon ice cream! I have made this 3 more times since my original mention of it (and promise to post soon) in May, mere days before the baby arrived. Maybe those three batches are what accounts for his rapid weight gain... not because he's been eating the ice cream, but because I have. That is, if I can get to the ice cream before my husband does...

This reminds me of Mexican hot chocolate, but nice and creamy and cool. Hardly surprising given the cinnamon. I swear you'll never make another chocolate ice cream recipe again.

750 ml (3 cups) whole milk
1 cup vanilla sugar
2 whole eggs
3/4 cup dark dutch process cocoa
1.5 - 2 tablespoons cinnamon (depending on the freshness/ strength of your cinnamon)
2 teaspoons ground ginger
1 cup buttermilk
1/4 cup creme de cacao

combine first 5 ingredients in a heavy bottomed saucepan and blend vigorously with a high speed immersion blender until smooth and frothy. Heat gently over medium-low heat, stirring occasionally, until hot and thickened - about 20 minutes. If it curdles slightly, re-blend with the immersion blender. Remove from heat and allow to cool for about 10 minutes. Stir in the buttermilk, transfer to a bowl and refrigerate for one hour. After one hour, blend in the creme de cacao.

Process in your ice cream maker according to directions.