Mexican Chocolate Gelato

I recently had the opportunity (and the good sense) to take a week break between finishing one job and starting another.  Some people would take a week off to sleep in, watch TV, maybe go to the gym or long walks, and generally spend time lounging about in vacation mode.

I painted cabinets.  And I sewed curtains, hung up curtains, decorated walls with art from Goodwill, set up shelves, planted a garden, trimmed trees, and cleaned this house until the kitchen sink was actually white again (I don't want to talk about what color it was before).  And I still felt lazy.  There were projects I didn't finish and others I never even started.  Now two days into my new job, I look back on last week with the realization that perhaps my goals were too lofty, and my relaxation was too slight.  But some people kick back by pulling up weeds.  I can't help it.

Another thing that makes me feel lazy is making ice cream.  I've talked about my ice cream maker before, and honestly, I was not kidding that I never regret buying the thing.  I even have a wife who doesn't like ice cream, so I don't make it as often as I might, and it still gets enough use to be worth it.  One use would be worth it.  There are some foods for which homemade and store bought don't even compare.  Ice cream just happens to be one of them.  The homemade stuff is in a different world.  You don't have time to make homemade ice cream?  That's where the lazy comes in.

As kids, we filled an ice cream maker with ice and salt and took turns cranking the handle until we were rewarded with the perfectly creamy result.  These days, I just keep the container in the freezer and throw in ingredients when the mood strikes.  An hour or two later, I have a quart frozen dessert that cost about as much to make as just one scoop at the local shop.  And I can control the process, experiment with flavors, and ensure my ingredients are fresh and humanely raised and sold.

Mexican chocolate really just means chocolate with cinnamon.  I am a huge fan of the intensity that cinnamon brings to any dish, and I add it by the spoonful.  Kick it up a notch if you really like spice, and take it down if you want a subtle flavor.  As always, use the highest quality chocolate you can find for the best results.  But churn it by hand or do it the lazy way, and you'll pretty much end up with the same gelato.

Mexican Chocolate Gelato
Makes a quart

2 c whole milk
1 c heavy cream
1/2 c unsweetened cocoa powder
4 oz bittersweet chocolate
4 large eggs
3/4 c brown sugar
1 t cinnamon

Combine milk and cream in a saucepan over medium-low heat.  Stir occasionally, and cook until mixture is 170 degrees.  Turn off the heat, and whisk in cocoa powder.  Add the chocolate, and stir until completely melted.  In another bowl, whisk eggs and brown sugar together until thick.  Temper the mixture by adding a ladle of the chocolate mixture, and then add the egg mixture to the saucepan.  Cook over low heat until you have a thick custard.  The mixture should be around 185 degrees.

Cool the mixture completely by leaving in the fridge for a few hours.  Add cinnamon, and prepare gelato according to your ice cream maker's instructions.  Transfer to an airtight container, and freezer for several hours before serving.