Chocolate Chip Gelato Recipe

Preparation

1. 1

   Prepare the Gelato Base

   In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Heat over medium heat until the mixture is warm but not boiling.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.

3. 3

   Tempering the Egg Yolks

   Slowly pour the warm milk mixture into the egg yolks while whisking continuously to temper the yolks. Once combined, return the mixture to the saucepan.

4. 4

   Cook the Mixture

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

5. 5

   Add Flavorings

   Remove the saucepan from heat and stir in the vanilla extract and sea salt. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours.

6. 6

   Churn the Gelato

   Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, add the semi-sweet chocolate chips.

7. 7

   Freeze

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