Name: Chocolate Cinnamon Gelato with Heath Bar Toffee Bits
Prep time: 25 min
Cook time: 7 min
Total time: 272 min
Ingredients: ½ cup granulated white sugar; 2 tablespoons cornstarch; 1¼ teaspoons ground cinnamon; 1 pinch salt; 2 cups whole milk, (divided); 5 ounces bittersweet or semi-sweet chocolate, (finely chopped (not unsweetened chocolate)); ½ cup chilled heavy whipping cream; 2 whole Heath or Skor candy bars, (crushed into small pieces)

Chocolate Cinnamon Gelato with Toffee Bits

I have made this gelato many times- it’s so darn good: Chocolate Cinnamon Gelato with Toffee Bits

Chocolate Cinnamon Gelato with Toffee Bits

No ratings yet

Chocolate Cinnamon Gelato with Heath Bar Toffee Bits

By RecipeGirl.com (adapted barely from Bon Appetit)

A perfect treat for special occasions!

Prep: 25

Cook: 7

Chill and Freeze Time: 4

Total: 4 32

Servings: 6 servings (½ cup each)

Save Pin Print

Ingredients

▢ ½ cup granulated white sugar
▢ 2 tablespoons cornstarch
▢ 1¼ teaspoons ground cinnamon
▢ 1 pinch salt
▢ 2 cups whole milk, divided
▢ 5 ounces bittersweet or semi-sweet chocolate, finely chopped (not unsweetened chocolate)
▢ ½ cup chilled heavy whipping cream
▢ 2 whole Heath or Skor candy bars, crushed into small pieces

Instructions

Whisk the sugar, cornstarch, cinnamon and salt in a heavy, medium saucepan until blended. Gradually add ¼ cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1¾ 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.
Transfer gelato base to medium bowl. Mix in cream. Cover and place in the refrigerator until well chilled (at least 1 hour). It will thicken quite a lot.
Process the gelato base in ice cream maker according the manufacturer's instructions, adding toffee during the last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days.

Notes

If you are preparing this recipe as gluten-free, just be sure to use toffee and chocolate that is known to be GF.
As with any ice cream recipe, it will turn out best if the container is frozen for at least 24 hours prior to processing.
The ice cream base should be well chilled before making.

Nutrition

Serving: 1serving, Calories: 399kcal, Carbohydrates: 44g, Protein: 5g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 37mg, Sodium: 92mg, Potassium: 277mg, Fiber: 2g, Sugar: 38g, Vitamin A: 436IU, Vitamin C: 0.1mg, Calcium: 133mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.