Chocolate Chili Gelato

This chocolate chili gelato strikes the perfect balance between rich chocolate flavor and a subtle hint of heat. With simple ingredients and a KitchenAid mixer, you can make a creamy gelato that rivals your favorite gelateria. Impress your guests with this bold and delicious homemade treat!

Special Equipment: KitchenAid Stand Mixer with whisk attachment; KitchenAid Ice Cream Bowl attachment with dasher and drive; fine mesh sieve; airtight container for freezing.

Chocolate Chili Gelato
Print
Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

70 g egg yolks

150 g granulated sugar, separated

500 ml whole milk

110 ml heavy cream

100 g cocoa powder

55 g bittersweet chocolate, small chunks

1 ½ tsp chili powder

A pinch of salt

2 tsp vanilla extract

Instructions

Place the KitchenAid Ice Cream bowl in the freezer for 24-hours.

Attach the whisk attachment to the KitchenAid Stand Mixer. Add the yolks and 50g of sugar into the mixing bowl, then turn to speed 4 and whisk for one minute - or until light and fluffy. Set aside.

In a saucepan, add the whole milk, heavy cream, and remaining 100g granulated sugar. Whisk to fully incorporate. Cook on medium low heat, stirring occasionally, until mixture begins steaming.

Carefully remove 100ml of the hot liquid and slowly pour it into the yolk mixture while whisking constantly. Then, pour the tempered yolk mixture into the saucepan, whisking constantly while adding.

Increase the heat to medium. Use a pastry spatula to stir constantly, being sure to scrape the bottom to prevent scorching. Cook until mixture is thickened and coats spatula. DO NOT BOIL.

Remove from the heat and add in cocoa powder, bittersweet chocolate, spices, and salt; whisk until the chocolate is melted and fully incorporated. Immediately strain the custard into a bowl through a fine mesh sieve.

Stir in vanilla extract. Cover the bowl with plastic wrap so that it touches the surface of the custard and chill for at least two hours.

When ready to churn the ice cream, attach the frozen Ice Cream bowl and dasher to the stand mixer. Turn mixer to stir, and pour cold mixture into bowl with the mixer running. Set the timer for twenty minutes.

When ice cream is done churning, spoon it into an airtight freezing container and freeze for six to eight hours before serving.

Notes

Tip You can use whichever ground chilis you prefer. This particular blend goes well with the dark chocolate. If you don't like a lot of spice, you can cut the amount in half. You could also substitute milk chocolate or semisweet instead of bittersweet. www.kitchenaid.lu

Chocolate Chili Gelato