Marquis de Villard VSOP Brandied Ancho Chili-Chocolate Gelato
By Randi Rudner
Yield: 1.5 Qt
Ingredients:
2 c whole milk
1 Tbsp freshly ground ancho chili
1.25 tsp ground cinnamon
1 pinch kosher salt
3.5 oz. dark chocolate, chopped
5 large egg yolks
1 c + 4 Tbsp white sugar, divided
1.5 oz. cocoa powder, sifted
½ c Marquis de Villard VSOP Brandy
4 tsp water
Maldon salt, for garnish