Dark Chocolate Caramel Gelato Recipe

Preparation

1. 1

   Melt the Chocolate

   In a double boiler, melt the Valrhona Caramelia chocolate until smooth. Set aside to cool slightly.

2. 2

   Make the Custard Base

   In a saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat over medium heat until it just begins to simmer.

3. 3

   Whisk Egg Yolks

   In a bowl, whisk together the egg yolks and the remaining sugar until pale and fluffy.

4. 4

   Combine Mixtures

   Gradually pour the hot milk mixture into the egg yolks, whisking constantly to temper the yolks. Return the mixture to the saucepan.

5. 5

   Cook the Custard

   Cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 10-15 minutes.

6. 6

   Add Chocolate and Flavorings

   Remove from heat and stir in the melted chocolate, vanilla extract, and a pinch of salt. Mix until well combined.

7. 7

   Chill the Mixture

   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

8. 8

   Churn the Gelato

   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

9. 9

   Freeze the Gelato

   Transfer the gelato to an airtight container and freeze for at least 4 hours until firm.

10. 10

    Serve

    Scoop the gelato into bowls and drizzle with salted caramel sauce before serving.