My 15 year old son absolutely loves gelato, so today he suggested that we make it. I must say that he did most of the cooking, I was definitely just the sous chef. And thanks to William Sonoma for posting this simple, yet delicious recipe!
Delectable Dark Chocolate Gelato
Makes about 4 cups and serves 6
- 2 cups whole milk
- 5 egg yolks
- 3/4 cup sugar
- 2 tbsp light corn syrup
- 4 oz European bittersweet chocolate, chopped
- 1/4 cup Dutch process cocoa
- Heat milk in a heavy saucepan over a medium-high flame until it begins to simmer, then remove from heat
- Whisk together the egg yolks, sugar and corn syrup in a metal bowl until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving.
- Gradually add the hot milk into the egg mixture, whisking constantly. Once fully combined pour the mixture back into the saucepan and and place over a medium-low heat. Cook, stirring slowly with a wooden spatula until the custard thickens and leaves a path on the back of the spatula when a finger is run across it. It will take about 6 minutes. Be sure not to let it boil.
- Pour the custard through a medium mesh sieve set over a clean metal bowl. Add the chocolate and cocoa and stir until the chocolate melts. Refrigerate the custard until cold, about 1 hour.
- Transfer the custard to an ice cream maker and process according to the manufacturer’s instructions. For the best texture serve the gelato immediately. Or transfer to a container, cover and freeze until firm. The gelato texture could last up to 3 days, but after that it starts to that the consistency of ice cream.
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