Italian · Dessert · Medium
Dark Chocolate Gelato
Intensely chocolatey gelato with a dense, fudgy texture. For people who think most chocolate ice cream is not chocolatey enough.
The whole recipe in 60 seconds
Dark Chocolate Gelato, in 5 ideas
- Dutch-process cocoa gives the deep dark color and smooth flavor; natural cocoa tastes sharper here.
- A tiny pinch of espresso powder (not enough to taste as coffee) amplifies the chocolate.
- Gelato is served slightly warmer than ice cream, which lets the chocolate bloom on your tongue.
- Chop the chocolate fine so it melts evenly into the hot milk.
- This base also makes incredible affogato: pour hot espresso over a scoop.
What you need
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1/2 cup Dutch-process cocoa powder
- 4 oz dark chocolate (70%), chopped
- 5 large egg yolks
- Pinch of salt
- 1 tsp vanilla extract
How to make it
Directions
- Whisk the milk, cream, sugar, and cocoa in a saucepan until smooth. Heat until steaming.
- Remove from heat, add the chopped chocolate, and stir until fully melted.
- Whisk the yolks with salt in a bowl. Slowly pour in the hot chocolate mixture, whisking constantly.
- Return to low heat and cook, stirring, until the custard coats a spoon, about 5 minutes. Do not boil.
- Strain, stir in vanilla, and chill completely, at least 4 hours.
- Churn until thick, then freeze 2 hours to firm.
Money saver. Good chocolate matters most in a recipe with so few ingredients. Buy the best bar you can afford and skip the chips.