Ninja Creami Mexican Hot Chocolate Ice Cream

Directions

• Prepare the Base: In a medium saucepan, combine the whole milk, heavy cream, sugar, and salt. Set over medium heat, stirring occasionally, until the mixture is hot but not boiling.
• Melt the Chocolate: Add the chopped dark chocolate and cocoa powder to the hot milk mixture. Whisk until fully melted and smooth. This will give the gelato a deep chocolate flavor with a silky texture.
• Add Spices: Stir in the cinnamon and cayenne pepper. Taste and adjust the spice levels to your preference. Remember, the cayenne adds a subtle warmth that enhances the chocolate rather than overpowering it.
• Prepare the Egg Mixture: In a separate bowl, whisk the egg yolks until they’re light and fluffy.
• Temper the Eggs: Slowly pour a small amount of the hot chocolate mixture into the egg yolks, whisking constantly. This will temper the eggs and prevent them from curdling.
• Combine & Cook: Pour the egg mixture back into the saucepan with the chocolate base. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Don’t let it boil!
• Strain for Smoothness: Pour the custard through a fine-mesh strainer into a clean bowl to remove any lumps. This step ensures your gelato has a perfectly smooth texture.
• Add Vanilla: Stir in the vanilla extract, then cover the bowl and refrigerate for at least 4 hours or until completely chilled.
• Churn: Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 25-30 minutes, until it reaches a soft, creamy consistency.
• Freeze to Set: Transfer the gelato to a freezer-safe container, cover it, and freeze for 2-3 hours or until it reaches your desired consistency.