Rich Chocolate Gelato

Print Recipe

5 from 2 votes

A rich, smooth chocolatly bowl of deliciousness!

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Gelato

Cuisine: Italian

Keyword: chocolate, gelato, ice cream

Servings:

Calories: 522kcal

Author: Tricia

Ingredients

2 cups whole milk
2 tablespoons unsweetened Dutch-processed cocoa powder
dash of sea salt
1 cup bittersweet chocolate chips
4 large egg yolks
1 cup granulated sugar, divided
1 cup heavy cream
1 teaspoon vanilla extract

Instructions

In a small bowl whisk together ¾ cup of the sugar and the cocoa powder.
Pour 2 cups whole milk into a medium saucepan and whisk in the sugar/cocoa mixture. Heat on medium until the mixture reaches 185°F on an instant-read thermometer. Once you reach 185°F, continue to cook the mixture for 5 minutes, stirring constantly, but do not boil.
Remove from the heat and add the chocolate chips. Stir until all the chocolate has melted. Set aside.
In a small mixing bowl, whisk the egg yolks with the remaining ¼ cup sugar until slightly thick and foamy. Temper the eggs by whisking in a small amount of the hot chocolate mixture to the eggs, while whisking constantly. If you've never tempered eggs before, there's nothing to it. Basically you're trying to warm the eggs without cooking them. To do this you want to whisk in small amounts of the hot mixture until you have added about ½ the hot chocolate. I use a small ladle to drizzle the chocolate into the eggs and whisk constantly until blended. Then add a little more, and so on. The egg mixture should be thick and smooth with no lumps.
Pour the tempered egg mixture into the saucepan with the remaining chocolate and blend. Using a wooden spoon constantly stir the mixture over medium heat until it reaches 185°F again on the instant-read thermometer. Do not allow the mixture to boil. Remove from the heat and set aside. Place a large bowl in your sink and fill it with ice. Place a stainless-steel or glass bowl in the ice bath and add the heavy cream. Set a fine mesh strainer on top of the bowl and pour the hot chocolate custard through the sieve into the cold cream. Add the vanilla extract and stir until completely blended.
Cool the mixture by stirring every 5 minutes while over the ice bath. After about 30 minutes, cover the bowl with plastic wrap and refrigerate overnight.
Process according to your ice cream maker instructions. Freeze the gelato in a sealed container until ready to serve. Enjoy!

Notes

Adapted from Making Artisan Gelato

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition