Chocolate Cappuccino Ice Cream

Ingredients:

• 2½ cup half & half (half whole milk & half whipping cream)
• 1½ cup cocoa powder
• 4½ tablespoons coffee powder / 1½ tablespoon espresso powder
• 1 cinnamon stick / 3 teaspoons grounded cinnamon
• 4 egg yolks
• ½ cup sugar
• 50g finely chopped dark chocolate
• 3 tablespoon Kahlua (optional)
  

Steps:

1. Add espresso powder and cocoa powder to half & half and blend for few minutes.
   
2. Add cinnamon stick to blended half & half and heat over medium-low heat.
3. Add sugar to egg yolks and whisk until light yellow in color.
4. Before adding hot mixture to egg yolks, remove cinnamon stick and set aside.
5. Slowly add hot half & half mixture into whisked egg yolks and sugar. Whisk for a few minutes.
   
6. Pour custard mixture back into saucepan to continue heating.
7. Toss the cinnamon stick back into the custard mixture to get all the cinnamon flavor.
8. Stir continuously over medium heat until mixture reaches about 90°c or finger dragged across spoon leaves track.
9. Pour hot mixture through chinois to remove lumps.
10. Add chocolate to hot ice mixture and stir until melted.
11. Add Kahlua to ice cream mixture.
12. Cool mixture in ice bath until chilled to about 20°c.
13. Pour the ice cream mixture into a ice cream maker and follow the machine instructions. (Click here to learn how to make ice cream without a machine.)
14. Pour ice cream mixture into a container and let ripen in freezer for several hours.
15. Pour half teaspoon of Kahlua on top of the ice cream while serve. (optional)