Dark Chocolate Gelato
Indulge in the velvety decadence of homemade bittersweet chocolate gelato. Creamy, rich custard infused with European bittersweet chocolate and Dutch process cocoa creates a luscious frozen treat that is perfect for a special occasion or whenever your sweet tooth beckons. Ready to experience the pure indulgence of homemade gelato? Let's get started!
— Constant Cookbook
Ingredients
- 2 cups whole milk
- 5 egg yolks
- 3/4 cup sugar
- 2 Tbs. light corn syrup
- 4 oz. European bittersweet chocolate, chopped
- 1/4 cup Dutch process cocoa
Instructions
- Pour the milk into a heavy saucepan. Bring to a simmer over medium-high heat. Remove from the heat.
- In a metal bowl, whisk together the egg yolks, sugar and corn syrup until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving.
- Gradually pour the hot milk into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 6 minutes; do not allow to boil.
- Pour the custard through a medium-mesh 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 a container, cover and freeze until firm, at least 4 hours or up to 3 days. (Note: Longer freezing produces a texture more like that of ice cream.)
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