If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love Mexican chocolate and smores so I adapted Chuck Kerber's Mexican chocolate gelato recipe by adding more coffee and adding toasted marshmallows. —Jeff Goldberg
cups whole milk
teaspoons ground cinnamon
teaspoon chili powder
cup plus 2 tablespoons sugar
teaspoon vanilla extract
cup heavy cream
ounces bittersweet chocolate ( I prefer Ghirardelli dark)
graham crackers cinnamon
- Bring milk, coffee, chili powder, cinnamon, vanilla extract, and chocolate to a simmer (about 180 degrees). Meanwhile, combine egg yolks and sugar in the bowl with a wooden spoon, blend until smooth.
- Temper the egg yolks: add the milk to the egg-yolk mixture in a slow but trickle-constant stream, whisking constantly until blended. Cook over low heat, stirring constantly (Do not boil). Pour in cream.
- Preheat broiler. Spread marshmallows evenly on the bottom of a medium-sized ovenproof pan. Broil until tops of marshmallows are nicely browned. Pour the warm gelato mixture over the browned marshmallows. Mix together with a whisk. I did not completely mix the marshmallows so that the final gelato will have a marshmallow swirl.
- Chill mixture for 1 hour before putting into ice cream machine. Freeze for 1 hour before serving.
- Lay graham crackers on an oven-safe tray, adding a couple of marshmallows to each one. Broil in oven until golden brown. Top with gelato for a delicious sundae.