A creamy and spicy chocolate gelato inspired by Mexican flavors, perfect for dessert lovers.
Slice the vanilla bean lengthwise and scrape out the seeds. Set both the seeds and the pod aside.
Using fresh vanilla bean enhances the flavor profile of the gelato.
In a medium saucepan, combine the cream, milk, and vanilla bean pod and seeds. Heat over medium heat until just steaming, stirring occasionally.
Avoid boiling the mixture to prevent curdling.
In a mixing bowl, whisk together the egg yolks, sugar, and salt until smooth.
Whisking thoroughly ensures a smooth custard base.
Gradually pour a small amount of the hot dairy mixture into the egg mixture while whisking constantly. Then, pour the tempered egg mixture back into the saucepan.
Tempering prevents the eggs from curdling.
Cook the mixture over low heat, stirring constantly, until it thickens slightly and reaches 170°F on a candy thermometer. Remove from heat.
Constant stirring ensures even cooking and prevents scorching.
Add the cocoa powder, chopped chocolate, cinnamon, and cayenne pepper to the hot custard. Stir until the chocolate is melted and the mixture is smooth.
Adding the spices while the mixture is hot helps release their flavors.
Strain the mixture into a clean bowl to remove any solids. Cover and chill in the refrigerator for at least 4 hours.
Chilling thoroughly ensures the gelato churns properly.
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm.
Freezing in an airtight container prevents ice crystals from forming.
Serve the gelato in bowls or cones, garnished with a sprinkle of cinnamon or chocolate shavings.
Serving with a garnish enhances presentation and flavor.
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