Chocolate Gelato

Word of warning – this is some seriously chocolate ice cream. It is not for the faint of heart!

  • 2 ounces bittersweet chocolate (NOT unsweetened)
  • 2 1/4 cups milk
  • 1/3 cup heavy cream
  • 3/4 cup minus 2 Tbsp superfine granulated sugar
  • 1 cup unsweetened cocoa powder
  • 4 large egg yolks

Coarsely chop chocolate. In a 2 quart saucepan bring milk, cream and about half of the sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.

Have read a large bowl of ice water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer reaches 170 degrees. Do not let boil. Pour custard through a sieve into a metal bowl set in the ice water, and cool. Chill custard, covered, until cold.

Pour into ice-cream maker and make according to manufacturer’s instructions.

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