Recipe courtesy of Via Gelato

Chocolate Gelato

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  • Level: Intermediate
  • Total: 1 day 35 min (includes chilling time)
  • Active: 35 min
  • Yield: 1 1/2 to 2 pints
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Special equipment:
ice cream maker
  1. In a medium saucepan, heat the milk and cream. In a medium bowl, mix the sugar, cocoa powder, gum and salt. In a separate bowl, whisk the eggs yolks until smooth. Add the heated milk mixture to the egg yolks and whisk. Pour the egg yolk mixture through a strainer back into the saucepan. Add the dry ingredients to the saucepan and whisk until thoroughly mixed. Add the chopped chocolate and extract and whisk until the chocolate melts. Heat and keep slowly whisking until you cannot hold your hand to the side of the pot for more than 1 second, careful not to let the melted chocolate stick to the bottom of the pan.
  2. Place the pot into a bowl filled with ice and water (being careful to not get any water in the chocolate mixture) and whisk until cool. Refrigerate the chocolate and place the bowl of an ice cream maker in the freezer for 1 day.
  3. Pour the chilled chocolate mixture into the ice cream maker. It will be extremely thick, like pudding. Process the mixture until it comes together, about 30 minutes, depending on the ice cream maker. Freeze until ready to eat.

Cook’s Note

In order for the finished product to come out similar to professional gelato, the mixture will be very thick when it is ready to go into the ice cream maker, almost the consistency of pudding.

Fudge Factor

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