Dark Chocolate Gelato
Thank you to my dearest friend Regina for this oh so delectable recipe for the most amazing dark chocolate 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!
The recipe has just a handful of ingredients to make this even easier.
I’m so glad she shared this with me so I can share with all of you.
The frat time I made this it, I couldn’t believe how decadent divine tgis gelato turned out. .
Rich tasting with a bold chocolate flavor. So delicious as is but, add some whipped cream if you want to go even more over the top divine.
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
How to make this rich dark chocolate gelato…
Directions:
- 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 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.
- 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!
Print recipe below
So Simple Dark Chocolate Gelato
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.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!
Before leaving here’s another fact oxen treat…
No Machine Creamy Chocolate Ice Cream
https://pamsdailydish.com/no-machine-creamy-chocolate-ice-cream/
Love this gelato and so will you!
Thanks for stopping by today. I hope you enjoyed this most delicious gelato recipe. Please stop back again soon, there’s so many more recipes to see both sweet and savory. New ones too. Bye for now…
Wait! Check out another rich and decadent chocolate recipe for the most amazing brownies.
Fudgy Dark Chocolate Dutch Brownies
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