Dark Chocolate And Cinnamon Frozen Custard Recipes

Steps:

• Whisk cream, milk, sugar, and cocoa powder in a saucepan over medium heat until the mixture is thoroughly combined and the sugar has dissolved. Bring almost to a simmer and stir in dark chocolate until melted. Whisk egg yolks into the cream mixture and cook until batter is slightly thickened, 1 to 2 minutes. Transfer to a container, cover, and refrigerate until chilled, at least 6 hours.
• Stir cinnamon into chilled custard batter and freeze in an ice cream machine following manufacturer's instructions. Sprinkle frozen custard with more cinnamon to serve.

Steps:

• "chocolate syrup".
• Combine the sugar, water, and cocoa in a medium sauce pan.
• Stirring constantly, bring the mixture to a rapid boil.
• Remove the mixture from the heat and allow it to cool.
• Once cool stir in the vanilla.
• "custard base".
• Start by heating the half and half in the microwave.
• Heat for 2 minutes, then stir.
• Check the temperature with a thermometer.
• Heat for 30 seconds, then stir.
• Check the temperature again.
• Continue heating for thirty second increments until the half and half reaches 170 degrees.
• Place the eggs and yolks in a blender.
• Blend on the slowest setting until thoroughly mixed.
• Again, set the blender to the slowest setting and slowly add the sugar, honey, salt, and heated half and half.
• Heat the mix in thirty second increments until it again reaches 170 degrees.
• Set aside to cool.
• Once the chocolate and custard have both cooled to room temperature, put them in the fridge to chill for one hour.
• Pour the chocolate, custard, and whipping cream into your ice cream maker.
• Freeze according to the ice cream makers directions.

Steps:

• For the Dough: Sift dry ingredients. Cream butter and sugar until fluffy, then add egg. Add dry ingredients until combined. Shape into a ball, cut in half, wrap in plastic and chill one hour (extra dough half can be frozen.) Roll out dough to 13-inch circle and chill one hour. Fit into 9-1/2 inch tart pan (removable bottom works well) and freeze 15 minutes. Bake at 350F for 20 minutes until the dough puffs up. Flatten the bottom with a measuring cup, pressing all around. Bake another 20 minutes until crisp. Cool.
• For the custard: Preheat oven to 250°F Heat cream, milk and sugar. Pour over chocolate 1/3rd at a time, stirring. Beat egg in a separate bowl and whisk in 1/4 of the cream mixture. Whisk egg mix into remaining cream mix. Tap to get rid of extra bubbles. Pour into shell. Bake 40 minutes, rotating pan once. Custard should be set at edges and still jiggly in the center.
• Serve with whipped cream.