Silky Deep Chocolate Gelato

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Silky Deep Chocolate Gelato

Indulge in rich, velvety chocolate perfection with this custard-based gelato. Dense, smooth, and intensely chocolatey, it’s a homemade treat that rivals any gelateria.

Ingredients (Serves 4–6)

  • 2 cups (480 ml) whole milk

  • 1 cup (240 ml) heavy cream

  • 1/2 cup (100 g) granulated sugar, divided

  • 1/4 cup (25 g) unsweetened cocoa powder (Dutch-processed for a darker color)

  • 4 oz (115 g) high-quality dark chocolate (60% cacao or higher), finely chopped

  • 4 large egg yolks

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon sea salt

Instructions

1. Heat the Dairy

  1. In a medium saucepan, combine the milk, heavy cream, and half of the sugar (1/4 cup).

  2. Sift in the cocoa powder to prevent lumps.

  3. Heat over medium heat, stirring occasionally, until the mixture begins to steam gently. Do not allow it to boil.

2. Melt the Chocolate

  1. Remove the pan from the heat.

  2. Add the chopped dark chocolate and sea salt. Let it sit for 1 minute.

  3. Whisk until the chocolate is fully melted and the mixture is smooth and glossy.

3. Temper the Egg Yolks

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

  2. Slowly pour about 1/2 cup of the hot chocolate mixture into the yolks while whisking constantly.

  3. This gradual process, called tempering, prevents the eggs from cooking too quickly.

4. Thicken the Custard

  1. Pour the tempered egg mixture back into the saucepan with the remaining chocolate dairy.

  2. Place over low heat and stir constantly with a wooden spoon or silicone spatula.

  3. Cook until the custard thickens enough to coat the back of a spoon (about 77°C–82°C / 170°F–180°F).

Tip: Do not let the custard boil, or it may curdle.

5. Chill the Base

  1. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.

  2. Stir in the vanilla extract.

  3. Cover the surface directly with plastic wrap to prevent a skin from forming.

  4. Refrigerate for at least 4–6 hours, or preferably overnight, for full flavor and texture.

6. Churn the Gelato

  1. Pour the chilled custard into an ice cream maker.

  2. Churn according to the manufacturer’s instructions (usually 20–25 minutes) until the gelato reaches a soft, creamy consistency.

7. Freeze for Scoopable Texture

  1. Transfer the gelato to a pre-chilled container.

  2. Cover and freeze for an additional 2 hours for a scoopable texture that holds shape beautifully.

Pro Tips for the Perfect Gelato

  • Serving Temperature: Gelato is best served slightly warmer than ice cream. Let it sit 5 minutes at room temperature before scooping to reveal those smooth ridges.

  • Prevent Ice Crystals: Press a piece of parchment paper directly onto the gelato surface before sealing the container.

  • Chocolate Choice: Use high-quality chocolate for a richer, more complex flavor. Avoid low-cacao blends.

  • Optional Add-Ins: Stir in chocolate chips, caramel swirls, or toasted nuts after churning for extra texture.

This gelato has a deep, luxurious chocolate flavor and a texture so smooth it practically melts in your mouth. Perfect for a decadent dessert or a special treat for chocolate lovers!

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