Chocolate Recipe

Warm milk and combine sugars

In a medium saucepan, combine 3 cups whole milk, 3 tbs granulated sugar and 2 tbs invert sugar (or glucose syrup). Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 160°F / 70°C), small bubbles forming at the edge.

Temper egg yolks

In a separate bowl, whisk the 4 egg yolks until smooth. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining milk, whisking to combine.

Cook custard

Return the saucepan to low–medium heat and cook, stirring constantly with a heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spatula (between 170–175°F / 77–80°C). Do not boil. Remove from heat and add 1 tsp fine sea salt.

Incorporate cocoa powder

Whisk 1 tbs unsweetened cocoa powder into about 1/4 cup of the hot custard until smooth, then stir that mixture back into the pot. This helps disperse the cocoa without lumps.

Melt chocolate

Off the heat, add the 5 oz bittersweet chocolate and optional 1 oz unsweetened chocolate to the hot custard. Let sit for 1–2 minutes to soften, then stir until fully melted and smooth. If using, stir in 2 tsp espresso or strong coffee to deepen chocolate flavor.

Optional cornstarch slurry

If using cornstarch for extra silkiness, whisk 1 tsp cornstarch with 1 tbs cold milk to make a slurry and stir it into the mixture before heating the custard in the previous step. (If omitted, proceed without.)

Add cream and vanilla

Stir in 1 cup heavy cream and 1 tsp vanilla extract until blended.

Strain and cool

Pour the mixture through a fine-mesh sieve into a clean bowl to remove any solids. Let cool to room temperature, then cover and refrigerate at least 4 hours or preferably overnight until fully chilled (this improves texture and flavor melding).

Churn gelato

Once fully chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft, thick gelato consistency (typically 20–30 minutes). Gelato is churned slower and with less air than ice cream.

Add mix-ins (optional)

If using chocolate shavings or chopped toasted hazelnuts, fold them in during the last 2–3 minutes of churning or immediately after stopping the machine.

Harden in freezer

Transfer the gelato to a shallow, airtight container, smooth the top, press a piece of parchment directly onto the surface to prevent ice crystals, and freeze for at least 2–4 hours to firm up to scoopable texture.

Scoop gelato into bowls or cones. Sprinkle with optional sea salt flakes and additional chocolate shavings or nuts as desired. Let sit 3–5 minutes at room temperature if too firm, then serve.