Tartufo Gelato Recipe

Preparation Steps

1. 1

   Make the Gelato Base

   In a medium saucepan, whisk together the milk, heavy cream, sugar, vanilla extract, cocoa powder, and a pinch of salt over medium heat until the mixture is warm and the sugar dissolves.

2. 2

   Temper the Egg Yolks

   In a separate bowl, whisk the egg yolks. Gradually add about a cup of the warm milk mixture to the egg yolks, whisking constantly to prevent curdling. Then, pour this mixture back into the saucepan.

3. 3

   Cook the Mixture

   Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

4. 4

   Cool the Mixture

   Remove from heat and stir in the chopped dark chocolate until fully melted. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until chilled.

5. 5

   Churn the Gelato

   Once cooled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

6. 6

   Freeze the Gelato

   Transfer the gelato to a lidded container and freeze for at least 4 hours or until firm.

7. 7

   Serve

   Scoop the Tartufo gelato into bowls and garnish with chocolate-covered almonds. Enjoy!