Deeply Chocolate Gelato Recipe #380475
If you love chocolate and gelato, then this is the recipe for you! Found this recipe on Food network, however have made some modifications.
by Galley Wench
43 min | 8 min prep
SERVES 4
- 2 1/4 cups whole milk
- 1/3 cup heavy cream
- 3/4 cup sugar, divided
- 1 cup unsweetened cocoa powder
- 2 ounces bittersweet chocolate, finely chopped
- 5 large egg yolks
- 2 tablespoons coffee liqueur, Kahlua
- 1 teaspoon pure vanilla extract
- 1 large pinch kosher salt
Garnish
- chocolate, roughly chopped (optional)
- Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer.
- Add the cocoa powder and chocolate and whisk until smooth.
- Pour into a heat-proof measuring cup.
- Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick.
- With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture.
- Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
- Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt.
- Place a piece of plastic wrap directly on top of the custard and chill completely.
- Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions.
- Stir in the roughly chopped chocolate, if using, and freeze in covered containers.
- Allow the gelato to thaw slightly before serving.
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5 stars