Mexican Mocha Smore Gelato

• 2 cups whole milk
• 5 egg yolks
• 1.5 teaspoons ground cinnamon
• 1 teaspoon chili powder
• 1/4 cup plus 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 10-11 ounces bittersweet chocolate ( I prefer Ghirardelli dark)
• 10-12 large marshmallows
• 6 graham crackers cinnamon

1. 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.
2. 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.
3. 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.
4. Chill mixture for 1 hour before putting into ice cream machine. Freeze for 1 hour before serving.
5. 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.

milk, egg yolks, ground cinnamon, chili powder, sugar, vanilla, heavy cream, bittersweet chocolate, marshmallows, crackers cinnamon

Taken from food52.com/recipes/24125-mexican-mocha-smore-gelato (may not work)