This gelato is a super chocolaty Italianstyle ice cream Using the best ingredients possible really makes a difference I use 70 chocolate in it
Prep Time
9 hrs 20 mins
Dificult
Medium
Servings
9 hrs 50 mins
Ingredients
Instructions
Heat milk
1/2 of the sugar
and cream in a heavy saucepan until simmering and sugar is dissolved
about 5 minutes
being careful not to scorch milk. Remove from heat and whisk in cocoa powder and dark chocolate until well combined. Allow to cool slightly.
Meanwhile
beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs
whisking constantly until well combined. Add the remaining chocolate mixture and return the saucepan to medium-low heat. Stir constantly until thickened enough to coat the back of a spoon
about 5 minutes more.
Strain custard through a sieve into a bowl and cover with plastic wrap
touching the surface to prevent skin from forming. Refrigerate for 8 hours to overnight.
Pour cold custard into an ice cream maker and freeze according to manufacturer's instructions
about 20 minutes. Transfer to an airtight container and freeze until hardened
about 1 hour.
Cook's Notes:
You can add crushed cookies or chocolate chips halfway through for an added dimension of texture to the recipe.
I put 8 servings because this recipe is so super chocolaty that a small serving would satisfy the greatest of chocolate cravings. If you were looking at it as a normal ice cream
