Chocolate Gelato. Read Customer Reviews & Find Best Sellers. Add the cocoa powder and chocolate and whisk until smooth. Place whole milk, heavy cream, and vanilla bean and seeds in a sauce pot and scald.
It was a hit with our guests. I wanted to create a homemade gelato that would be smooth and velvety with clean chocolate flavor. I started with the chocolate: I used a combination of both cocoa powder and bittersweet chocolate to insure an intense and complex chocolate flavor. You can have Chocolate Gelato using 5 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Chocolate Gelato
- It's 4 cup of whole milk.
- Prepare 1 1/3 cup of sugar.
- Prepare 12 of egg yolks, slightly beaten.
- Prepare 12 oz of semi sweet chocolate, melted.
- You need 6 oz of semi sweet chocolate, chopped (optional).
The combination of bittersweet chocolate with it's high percentage of cocoa butter helped with the denseness of the gelato, and the cocoa powder. Heat the milk, cream, and ½ cup of sugar until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Add chocolate to the hot milk and stir in until completely melted.
Chocolate Gelato instructions
- In a large saucepan, combine milk, sugar, and egg yolks..
- Cook and stir over medium heat just until mixture coats a metal spoon..
- Remove from heat..
- Add melted chocolate, beating with a wire whisk until smooth..
- Cover surface of chocolate mixture in saucepan with plastic wrap..
- Chill for several hours or overnight until very cold. (Or quickly chill mixture by transferring it to a large bowl. Place bowl in sink of ice water for 30 to 60 minutes, stirring occasionally.).
- Pour chocolate mixture into freezer canister of 4 or 5 quart ice cream freezer..
- Freeze according to manufacturer's directions..
- If desired, stir chopped chocolate into gelato and ripen about 4 hours..
- If desired, sprinkle each serving with additional shaved chocolate..
Many gelato makers add liquid glucose and liquid dextrose to their gelato because these kind of sugars prevent ice crystals from forming. One recipe uses unsweetened cocoa powder and one uses melted bittersweet chocolate. Freeze in an ice-cream maker, according to manufacturer's instructions, until gelato just holds its shape. The chocolate you use to make this gelato is very important. Some people like their chocolate like that, so go for it if you're one of those.
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