Italian · Dessert · Medium
Chocolate Gelato
Dense, intensely chocolatey, and silk smooth. Italian gelato has less air than ice cream, so every spoonful is pure flavor.
The whole recipe in 60 seconds
Chocolate Gelato, in 5 ideas
- Tempering the yolks slowly keeps the custard silky, not scrambled.
- Chill the base completely or it will not churn properly.
- Use good cocoa and dark chocolate, the flavor depends on them.
- Serve slightly soft, gelato is best a few degrees warmer than ice cream.
- Top with sea salt flakes to make the chocolate pop.
What you need
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 4 oz dark chocolate, chopped
- 4 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
How to make it
Directions
- Whisk the milk, cream, sugar, cocoa, and salt in a saucepan.
- Heat over medium, stirring, until steaming and the sugar dissolves.
- Remove from heat, add the chopped chocolate, and stir until melted.
- Whisk the egg yolks in a bowl, then slowly pour in 1 cup of the hot mixture, whisking constantly.
- Return the tempered yolks to the pan and cook on low 3 minutes, stirring, until slightly thickened.
- Stir in the vanilla, then strain through a fine sieve into a bowl.
- Chill at least 4 hours or overnight until completely cold.
- Churn in an ice cream maker per the manufacturer directions, then freeze 2 hours before serving.
No ice cream maker? Freeze the base in a pan, stirring every 30 minutes, for a passable churn-free version.