Chocolate Gelato Recipe

Preparation

1. 1

   Prepare Gelato Base

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

2. 2

   Mix Cocoa and Chocolate

   In a separate bowl, whisk together the cocoa powder and a small amount of the hot milk mixture until smooth. Add the chopped semi-sweet chocolate and stir until melted and fully combined.

3. 3

   Combine Mixtures

   Whisk the cocoa-chocolate mixture back into the saucepan with the remaining milk mixture. Stir in the vanilla extract and a pinch of salt.

4. 4

   Temper the Egg Yolks

   In a separate bowl, beat the egg yolks. Gradually whisk in about a cup of the hot chocolate mixture to temper the yolks, then return this mixture to the saucepan.

5. 5

   Thicken the Mixture

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

6. 6

   Chill the Mixture

   Remove from heat and let cool. Once cooled, cover and refrigerate the mixture for at least 4 hours or overnight.

7. 7

   Churn the Gelato

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

8. 8

   Freeze the Gelato

   Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.