Food For Thought Thursdays: Cinnamon Chocolate Gelato

One thing I never tire of is good chocolate, the darker the better. I'm not a huge chocolate ice cream person because usually the flavor leaves a lot to be desired. When I came across this recipe, I thought this just might be the ticket. It has the richness of the chocolate and the spice from the cinnamon. Time to break out the ice cream maker. If you don't have one (tsk, tsk, summer is right around the corner), Williams Sonoma carries a really cool one.

Cinnamon Chocolate Gelato with Toffee Bits
Ingredients
1/2 cup sugar
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
pinch salt
2 cups whole milk, divided into 1/4 and 1 3/4 cups
5 ounces bittersweet chocolate, finely chopped
plus
1/2 cup heavy cream (I used whole milk)
1/3 cup coarsely chopped toffee bits/candy bar pieces (I left these out)

Method
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.

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.
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. Enjoy with friends!