So Simple Dark Chocolate Gelato

So Simple Dark Chocolate Gelato – Thank you to my dearest friend Regina for this oh so delectable recipe for the most amazing gelato. 

Regina and her son made this recipe years ago after they found it posted online from William Sonoma.  Once they saw it they both knew it had to be made at home. As Regina told me, it was such an easy recipe her son did most of the cooking and she was just the sous chef. How cute! Only has just a handful of ingredients.  I’m so glad she shared this with me so I can share with all of you. I made it and it’s beyond divine. Rich tasting with a bold chocolate flavor. We had it just as but, add some whipped cream if you want to go even more over the top divine. 

So Simple Dark Chocolate Gelato

Yields: about 4 cups and serves 6

Prep time: 20 minutes, Cook time: 10 minutes, Freeze: until firm

Ingredients:

• 2 cups whole milk
• 5 egg yolks
• 3/4 cup sugar
• 2 tbsp light corn syrup
• 4 ounces bittersweet chocolate, chopped, Regina used European chocolate, Ghirardelli is a good choice found in most markets
• 1/4 cup Dutch process cocoa, this is important to use Dutch cocoa for this recipe

Rich Dark Dutch Cocoa Powder

Directions:

1. Heat milk in a heavy saucepan over a medium-high flame until it begins to simmer, then remove from heat.
2. 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.
3. 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.
4. Pour the custard through a medium mesh strainer/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.
5. 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 an ice cream container  (I just bought one of these, they are great for any ice cream, frozen yogurt, or gelato) 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.

Enjoy the rich, chocolate deliciousness!

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So Simple Dark Chocolate Gelato

So Simple Dark Chocolate Gelato – Thank you to my dearest friend Regina for this oh so delectable recipe for the most amazing gelato recipe. 

Course chocolate dessert, Dessert, frozen dessert

Cuisine American, Italian

Keyword chocolate gelato, chocolate ice cream, frozen dessert, gelato, ice cream

Prep Time 20 minutes

Cook Time 10 minutes

chill 2 hours

Total Time 30 minutes

Servings 6

Author Regina

Ingredients

• 2 cups whole milk
• 5 egg yolks
• 3/4 cup granulated sugar
• 2 tbsp light corn syrup
• 4 ounces bittersweet chocolate, chopped, Regina used European chocolate
• 1/4 cup Dutch process cocoa, this is important to use Dutch cocoa for this recipe

Instructions

1. 1.Heat milk in a heavy saucepan over a medium-high flame until it begins to simmer, then remove from heat.

   2.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.

   3.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.

   4.Pour the custard through a medium mesh strainer/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.

   5.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 an ice cream container (I just bought one of these, they are great for any ice cream, frozen yogurt, or gelato) 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. Enjoy every spoonful!

Love this gelato and so will you! 

Wait! Check out another rich and decadent chocolate recipe for the most amazing brownies. 

Fudgy Dark Chocolate Dutch Brownies