Chocolate ice cream with cinnamon with thermomix

Preparation of chocolate ice cream with cinnamon with thermomix

1. To start this wonderful preparation, you must hydrate the gelatin, either in sheet or powder, (if it is powder you should only use ½ cup of water). To do this, place the sheet of gelatin submerged in cold water. Let hydrate for a few minutes.
2. While the gelatin is hydrating, pour the milk into the Thermomix bowl together with the egg yolks, as well as the cinnamon powder and the agave syrup, program.
3. 8 minutes / Temperature 85° / Speed ​​2.
4. Once this first phase of ingredients has been mixed and cooked, now add the slightly chopped chocolate and the hydrated and drained gelatin sheet (if it is powdered gelatin, it absorbs all the water and remains as a light paste), program.
5. 30 seconds / Speed ​​5.
6. When the ice cream mix is ​​ready, pour it into ice cube trays or individual refrigeration-safe molds.
7. Let cool and then freeze for at least 8 hours. If it is from one day to another better.
8. After the freezing time of the ice cream, place the chocolate ice cubes in the Thermomix bowl and program.
9. 45 seconds / Speed ​​6.
10. Clean the walls of the Thermomix bowl with a spatula and continue.
11. Put the butterfly on the blades and program again to obtain a thick and creamy texture.
12. 30 seconds / Speed ​​3.
13. Pour the ice cream mixture into an airtight container and freeze an additional 2-3 hours before serving.