CHOCOLATE CHILLI GELATO

This chocolate chilli gelato is a unique twist on a classic flavour. Not too sweet, luxuriously smooth, with the perfect punch of heat.

Serve with raspberries or strawberries and little shortbread biscuits. Great for weekend al fresco parties with family and friends, or just when you fancy a little treat!

---

Prep Time: 10 minutes/Cook Time: 10-15 minutes/Churn Time: 20 minutes/
Chill/Freeze Time: Chill the ice cream mixture for 2 hours, churn for 20 mins and freeze for 6-8 hours
Equipment: Artisan 4.7L Stand Mixer with whisk attachment, KitchenAid Ice Cream Maker attachment, sieve and airtight container for freezing

Ingredients:
4 large free range egg yolks
150g granulated sugar
550g whole milk
112g double cream
100g cocoa powder
55g quality dark chocolate, broken into small chunks
1 ½ tsp chilli powder (or less, according to taste)
Pinch of salt
2 tsp vanilla extract

Method:
Place the KitchenAid Ice Cream Maker Bowl into the freezer for 24 hours. Attach the whisk attachment to the stand mixer. Add the yolks and 50g of the sugar into the mixing bowl, turn to speed 4 and whisk for one minute – or until light and fluffy.

Set aside In a saucepan add the milk, double cream and remaining 100g granulated sugar.

Whisk together. Cook on a medium to low heat, stirring occasionally, until the mixture begins to steam. Carefully remove 100ml of the hot liquid and slowly pour it into the yolk mixture while whisking constantly. Then, pour the yolk mixture back into the saucepan, whisking constantly.

Increase the heat to medium. Use a spatula to stir constantly, being sure to scrape the bottom of the pan to prevent scorching. Cook until the mixture is thickened and coats the spatula. Do not boil.

Remove from the heat and add in the cocoa powder, bittersweet chocolate, chilli and salt; whisk until the chocolate is melted and fully incorporated. Immediately sieve the mixture into a bowl.

Stir in the vanilla extract. Cover the bowl with cling film so that it touches the surface of the mixture and chill for at least two hours.

When ready to churn the ice cream, remove the Ice Cream Bowl from the freezer.

Lock the bowl into place on the stand mixer and pour in the chocolate mixture. Lock the mixer head in place, turn speed to stir, and set the timer for 20 minutes.

When the ice cream has finished churning, spoon it into an airtight container and freeze for six to eight hours.

 

Recipe and picture: KitchenAid