Yield: 8 servings Prep: 30 minutes Ready In: 6 hours, 35 minutes
Why we love it: Umm, did you see that this has chocolate?! Chocolate is always good, but more than that, it's good for you. Ironically, dark chocolate helps control blood sugar and, fittingly, at least this month, it's good for your heart. That's because it has a strong, supportive relationship with your blood vessels and flow. By the same token, it can reduce your risk of stroke. The icing on the (chocolate) cake is that it's one of the best sources of antioxidants, which can help ward off cancer and the signs of aging.
What you need:
2 1/2 cups heavy whipping cream
1/2 cup milk
3/4 cup white sugar
2 tablespoons unsweetened dark cocoa powder
1 ounce high-quality dark chocolate (85%), finely chopped
5 egg yolks
1 1/2 teaspoons ground cinnamon, plus more for dusting
What you do:
1. Whisk together 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.
2. Whisk egg yolks into the cream mixture and cook until batter is slightly thickened, 1-2 minutes. Transfer to a container, cover and refrigerate until chilled, at least 6 hours.
3. 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.