The Best Dark Chocolate Gelato Recipe
This smooth, luxurious Chocolate Gelato Recipe is perfect for those who appreciate a good quality dark chocolate. It's rich, silkie and totally dreamy.
Servings: 12 servings
Calories: 231kcal
Equipment
- Ice Cream Machine
Ingredients
- 480 ml whole milk room temperature
- 300 ml double cream (heavy cream) room temperature
- 1 vanilla bean pod cut in half with beans scraped
- 5 large egg yolks room temperature
- 100 g granulated sugar
- 22 g cocoa powder
- ¼ teaspoon fine salt
- 100 g dark chocolate 70% (bittersweet) finely chopped
Instructions
- Heat the milk and cream gently. Combine milk, heavy cream, and the vanilla bean pod in a medium saucepan. Cook over medium heat until it begins to simmer and bubbles appear around the edge of the saucepan. Whatever you do- don't boil the milk. Turn the heat off and remove the vanilla bean pod. Split the vanilla bean in half and scrape out the seeds with a paring knife's dull (non-cutting) side. Set aside.
- Whisk eggs and sugar. Place the yolks and sugar in a medium-sized mixing bowl and whisk until thickened and pale. Sift in the cocoa powder and whisk until combined - if the mixture is too thick, then add a couple of tables spoons of milk to loosen it up and help the whisking process.
- Combine the two mixtures and temper the egg yolks. While whisking the yolks continuously, pour a cupful of the milk mixture in a thin stream. Then slowly pour in the remainder. TIP: place the bowl on a tea towel to stop it from sliding around. And whisk until thoroughly combined. Pour the mixture straight back into the saucepan, add in the vanilla pod and caviar and return to low heat on the stovetop.
- Heat the custard. Whilst continuously whisking, heat the custard until it thickens. Test it has thickened by coating the back of a spoon and running your finger through it- if the pass stays- the custard is sufficiently thickened. If it joins then carry on heating on the stovetop.
- Sieve, cool, and refrigerate. Add chopped chocolate and salt into a separate bowl. Pour the custard through a sieve set over the bowl, dicsarding the vanilla pod. Let it stand for a couple of minutes, then whisk until the chocolate is melted and combined.Cover the custard with plastic wrap touching the surface to prevent a skin from forming. Place in the fridge and leave to cool down for at least three hours - or until cool and thickened. I like to leave it overnight for super creamy ice cream.
- Churn the ice cream. Once the custard is sufficiently chilled, pour it into the ice cream machine and churn, following the manufacturer's operating instructions. The ice cream will become a soft-serve consistency.
- Freeze. Once churned, pour the frozen custard into a freezer-safe ice cream dish. Lay parchment paper over the top, touching the surface (to prevent ice crystals from forming), then wrap in plastic wrap or cover with a lid. Freeze for a minimum of 4-6 hours. Scoop, serve, and enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Storage: Store in an airtight container for a maximum of 6 weeks.
TIP 1: Room temperature eggs. When you add them together, too much difference in temperature between the eggs and the milk mixture will cause the eggs to cook as soon as they come into contact.
TIP 2: Be patient. The key to success when making custard is to take your time. Heat the milk and cream gently so as not to scald it. Once the egg yolks are added, keep the heat low to prevent the custard from catching and the eggs from scrambling.
TIP 3: Chill the custard before churning. I recommend chilling it for no less than 3 hours. The longer you chill it, the creamier the texture of the ice cream.
Nutrition
Calories: 231kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 114mg | Sodium: 26mg | Potassium: 95mg | Sugar: 28g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg