How to make
Melt the chocolate over low heat. Stir it along with the milk and cinnamon. Remove it from the heat. Leave it covered with a lid for 5 minutes and strain it into a large jug.
Beat the yolks and sugar into a small bowl, until they thicken and become creamy. Slowly add the hot chocolate mixture and stir.
Return the mixture into the same pan and stir for 15 minutes, until the mixture is thick enough. Then move it into a large bowl. Refrigerate it for about 1 hour, until it has frozen. Stir, until a cream is obtained and then pour it into a pan covered with foil. Freeze it for 3 hours.
Stir the ice cream in large bowl, until a smooth mixture is obtained. Place it back into the pan and freeze it for another 3 hours or until it hardens.
