Deeply Chocolate Gelato Recipe

Name: Deeply Chocolate Gelato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups whole milk; 1/3 cup heavy cream; 3/4 cup sugar, divided; 1 cup unsweetened cocoa powder (recommended ( Pernigotti); 2 ounces bittersweet chocolate, finely chopped (do not use chocolate chips because they contain stabilizers); 4 extra-large egg yolks; 2 tablespoons mexican coffee liqueur (recommended ( Kahlua); 2 teaspoons pure vanilla extract; 1 large pinch kosher salt; 8 chocolate hazelnut candies, roughly chopped, optional (recommended ( Baci)

Servings: persons

2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder (recommended ( Pernigotti)
2 ounces bittersweet chocolate, finely chopped (do not use chocolate chips because they contain stabilizers)
4 extra-large egg yolks
2 tablespoons mexican coffee liqueur (recommended ( Kahlua)
2 teaspoons pure vanilla extract
1 large pinch kosher salt
8 chocolate hazelnut candies, roughly chopped, optional (recommended ( Baci)

1
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.
2
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 180u00b0F Don't allow the mixture to boil!
3
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.
4
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.

1666

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/4 cups whole milk, 1/3 cup heavy cream, 3/4 cup sugar, divided, 1 cup unsweetened cocoa powder (recommended ( Pernigotti), and more.

Yes, Deeply Chocolate Gelato falls under the General category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Deeply Chocolate Gelato

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