Place cream, milk, Brew Choc granules and cinnamon stick into Thermomix bowl and warm 8 min/70°/speed 2. Allow to infuse in the bowl for 30 minutes. Strain.
Return liquid to bowl and add all remaining ingredients.
Cook 8 min/80ºC/speed 4.
Pour into flat tray and freeze minimum 4 hours.
Break up into pieces and return to Thermomix bowl. Whip for 1 min/speed 6, stopping to scrape down as needed. Repeat until fluffy, but not melting.
Refreeze for several hours until solid.
If you wish to churn using a traditional churner, do so after cooling down the mixture completely from step 3. Aging your mixture for 24 hours will result in a pretty incredible gelato if you are churning.
Serve in large waffle cones and cue the Italian Opera playing in the background! (Really!)