For the Giotto ice cream, beat the yolks, egg, powdered sugar and cinnamon in a bain-marie until foamy, then allow to cool.
Whip the cream until stiff and fold in. Chop the Giotto and chocolate and fold in.
Pour the mixture into an ice cream mold and let the Giotto ice cream set overnight in the freezer.
Preparation Tip:
Serve with the Giotto ice cream a few more Giotto balls.
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