Chocolate Gelato
A basic chocolate gelato recipe that can be used as a base for other flavors such as Rocky Road or Mexican Chocolate.
Servings 1 quart
Cost 5
Equipment
- 1 ice cream maker
Ingredients
- 1 cup heavy cream (8 oz/224 grams)
- 2 cups whole milk or use 1 ⅓ cups milk and ⅔ cup evaporated milk (16 oz/448 grams)
- ½ cup unsweetened cocoa powder (Dutch processed) (48 grams)
- 2 ounces bittersweet or semisweet chocolate (56 grams)
- 4 large egg yolks (about 70 grams, doesn't have to be exact)
- ¾ cup sugar (150 grams)
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Before you start, weigh out your cocoa powder and sift it. Also, chop the chocolate and separate the eggs so that your ingredients are ready to go!
- Set aside ½ cup of the cream to be added later, then put remaining ½ cup of cream and the 2 cups of milk (or the milk and evaporated milk combo) in a heavy 3 quart saucepan. Heat until very hot and just starting to simmer.
- Meanwhile, in a mixing bowl (preferably one with a spout), whisk together egg yolks and sugar.
- Without allowing it to boil, spoon ½ cup of the hot milk mixture into the egg yolk mixture, whisking constantly. Repeat twice until you've added somewhere around 1 ½ cup of the hot milk, then pour everything back into the saucepan.
- Add the cocoa powder to the saucepan and continue whisking and heating over medium low until mixture hits 185 degrees.
- Turn off the heat, then strain into a clean bowl. Whisk in the chopped chocolate and the vanilla. When chocolate is fully melted, stir in the remaining ½ cup of heavy cream and the pinch of salt.
- Cover with a sheet of parchment or wax paper pressed up against the mixture to prevent a skin from forming, then cover bowl with plastic wrap. Chill for about 4 hours or until very cold and thick.
- When ready to use, process in the ice cream maker using manufacturer directions.