Category: Dessert, Ice Cream, No-Bake Dessert
Cooking Method: No-Bake
Yields:
6 Servings
Difficulty: Easy
Prep Time: 4 Hr 15 Mins
Cook Time:
6 Mins
Total Time:
4 Hr 21 Mins
Chocolate Gelato – Ina Garten
This gelato is incredibly rich, chocolatey, and easy to make. I make mine in the Kitchenaid ice cream maker attachment. Follow your own ice cream maker’s instructions for churning and freezing. Recipe credit: Ina Garten
Equipment
- Ice cream machine
Ingredients
- 2 1/4 cups whole milk
- 1/3 cup heavy cream
- 3/4 cup sugar, divided
- 1 cup unsweetened cocoa powder
- 2 oz bittersweet chocolate
- 4 large egg yolks
- 2 Tbsp Mexican coffee flavor liqueur (recommended: Kahlua) optional
- 2 tsp vanilla extract
- Large pinch kosher salt
- 8 chocolates, roughly chopped optional
Instructions
- Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
- Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, temper the eggs by slowly pouring the hot chocolate mixture into the egg mixture. Pouring the hot mixture into the eggs too fast will result in scrambling the eggs. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
- Pour the mixture through a sieve or fine mesh strainer into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
- Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Enjoy!
Video
This gelato is incredibly rich, chocolatey, and easy to make. I make mine in the Kitchenaid ice cream maker attachment. Follow your own ice cream maker’s instructions for churning and freezing. Recipe credit: Ina Garten
Ingredients
Adjust Servings
Instructions
- Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
- Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, temper the eggs by slowly pouring the hot chocolate mixture into the egg mixture. Pouring the hot mixture into the eggs too fast will result in scrambling the eggs. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
- Pour the mixture through a sieve or fine mesh strainer into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
-
Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Enjoy!
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