Chocolate Gelato

Makes 1 quart 


2 ounces bittersweet chocolate
 2 1/4 cups whole milk 
1/3 cup heavy cream 
3/4 cup minus
2 tablespoons granulated sugar 
1 cup unsweetened cocoa powder 
4 large egg yolks 


• Coarsely chop chocolate. In a 2-quart heavy saucepan bring milk, cream, and about half of 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 ready a large bowl of ice and cold 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 registers 170°F. (Do not let boil.) Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold. 
• Freeze custard in an ice-cream maker according to manufacturer’s directions. 
• Chill before serving.

Updated from : Passionate Pursuit: How to Gelato

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