Dubai Chocolate Sundae Recipe
Creamy pistachio gelato, rich chocolate drizzle and a mix of dubai chocolates
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Ingredients
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Pistachio Gelato
Chocolate Drizzle
Dubai Chocolate Mix & Garnish
Method
Pistachio Gelato
- 1
Warm the base
In a medium saucepan combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until the mixture is hot and just starting to steam (do not boil).
- 2
Whisk egg yolks and sugar
While milk warms, whisk 4 egg yolks with 3 tablespoons granulated sugar in a bowl until pale and slightly thickened.
- 3
Temper and thicken
Slowly ladle about 1/3 of the hot milk mixture into the egg yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until custard coats the back of the spoon and reaches about 170–175°F (it should slightly thicken). Do not let it boil.
- 4
Add pistachio flavor and finish
Remove from heat. Stir in 4 tablespoons pistachio paste (or ground pistachios blended into a paste), 1 teaspoon vanilla extract, 1 teaspoon salt, and 3 tablespoons finely chopped roasted pistachios. Mix until combined.
- 5
Chill the base
Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Cover with plastic wrap pressed directly onto the surface and refrigerate until thoroughly chilled, at least 4 hours or overnight.
- 6
Churn
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it has the texture of soft-serve gelato (usually 20–30 minutes). If you don't have an ice cream maker, place the mixture in a shallow, freezer-safe pan and freeze, stirring vigorously every 30 minutes until smooth and frozen.
- 7
Firm up
Transfer gelato to an airtight container and freeze for 2–4 hours to firm to scoopable consistency.
Chocolate Drizzle
- 8
Prepare ganache
Place 6 oz semisweet/dark chocolate chips in a heatproof bowl. Heat 1/4 cup heavy cream with 1 tablespoon light corn syrup until it just begins to simmer. Pour the hot cream over the chocolate. Let sit 1 minute, then stir until smooth.
- 9
Finish drizzle
Stir in 1 tablespoon unsalted butter and 1/4 teaspoon salt until glossy. If the drizzle is too thick to pour, warm gently over a double boiler or microwave in 10-second bursts, stirring between, until pourable but not hot.
Dubai Chocolate Mix & Garnish
- 10
Prepare chocolates
Unwrap 8 assorted Dubai chocolates. If pieces are large, chop into bite-size pieces for easy snacking and sprinkling over the sundae.
- 11
Assemble sundaes
Scoop 2–3 generous scoops of pistachio gelato into chilled sundae bowls or tall glasses. Drizzle 2–3 tablespoons of warm chocolate drizzle over each serving, letting it streak down the sides.
- 12
Add chocolates and garnish
Top each sundae with the chopped Dubai chocolates, 1 tablespoon chopped toasted almonds or extra pistachios, and a dollop (about 2 tablespoons) of whipped cream. Finish with mini chocolate shavings or a light dusting of cocoa powder.
- 13
Serve
Serve immediately so the chocolate drizzle lightly hardens on contact with the cold gelato for contrast. Provide spoons for scooping through the layers of creamy pistachio and chocolate-studded pieces.