Southwestern Spiced Zuppa Inglese Gelato

Ingredients

In this adaptation, we infuse the traditional Italian Zuppa Inglese Gelato with Southwestern American flavors. The addition of warm spices like cinnamon and nutmeg gives it a distinct Southwestern twist, while the use of chili chocolate adds a subtle heat that complements the creamy custard base. These modifications create a unique fusion of flavors, combining the richness of Italian gelato with the boldness of Southwestern cuisine. We alse have the original recipe for Zuppa Inglese Gelato, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 4 large egg yolks 4 large egg yolks
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 4 ounces (113g) dark chocolate, chopped 4 ounces (113g) dark chocolate, chopped
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 27g, 24g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the milk and cream over medium heat until it begins to simmer. Remove from heat.
2. 2.
   In a separate bowl, whisk together the egg yolks, sugar, cinnamon, nutmeg, and chili powder until well combined.
3. 3.
   Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 8-10 minutes.
5. 5.
   Remove from heat and stir in the chopped dark chocolate until melted and smooth. Add the vanilla extract and mix well.
6. 6.
   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
7. 7.
   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. 8.
   Transfer the churned gelato to a lidded container and freeze for an additional 2-3 hours to firm up.
9. 9.
   Serve the Southwestern Spiced Zuppa Inglese Gelato in bowls or cones, garnished with a sprinkle of chili powder or a drizzle of melted chocolate, if desired.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture.
• Chili powder — Adjust the amount of chili powder according to your spice preference. Add more for a bolder kick or reduce for a milder flavor.

Tips & Tricks

• For a smoother texture, strain the custard mixture before chilling to remove any lumps or cooked egg bits.
• Experiment with different types of chili chocolate to find your preferred level of spiciness.
• Serve the gelato with a sprinkle of cinnamon sugar or crushed cinnamon cookies for added flavor and crunch.
• If you don't have an ice cream maker, you can pour the chilled mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches the desired consistency.
• To enhance the Southwestern flavors, serve the gelato with a drizzle of caramel sauce and a sprinkle of crushed red pepper flakes.

Serving advice

Serve the Southwestern Spiced Zuppa Inglese Gelato in individual bowls or cones. For an extra touch, garnish each serving with a dusting of cocoa powder or a cinnamon stick.

Presentation advice

To create an appealing presentation, layer the gelato in clear glass bowls or dessert glasses, alternating between the gelato and crushed cinnamon cookies. Top with a dollop of whipped cream and a sprinkle of chili powder for a visually striking dessert.