Mexican Hot Chocolate Gelato

A rich, creamy dark cocoa gelato peppered with cayenne and cinnamon for a warm, subtle spiciness.

Ingredients: 

• 247g whole milk
• 28g cocoa powder, sifted 
• 75g sugar 
• 2.3g vanilla extract 
• 2g ground cinnamon 
• 0.3g ground cayenne 
• 120g heavy cream 

Directions: 

1. In a bowl, combine the milk, cocoa powder, sugar, vanilla extract, cinnamon, and cayenne. Whisk until the sugar is fully dissolved.
2. Stir in the heavy cream.
3. Pour the mixture into the nutribullet Chill™ Pint Cup and cover with the Lid. Freeze for 24 hours.
4. When ready to process, uncover the Pint Cup and twist the Blade Block into place.
5. Attach the Pint Cup to the Motor Base and twist to engage.
6. Select the GELATO setting and press the center START button.
7. When the program finishes, press the Release button and twist off the Blade Block. Serve immediately or store in the freezer.