Double Chocolate Gelato


Double Chocolate Gelato Recipe



  • 2 cups (16 fluid oz/500ml) whole milk
  • 5 egg yolks
  • 3/4 cup (6oz/185 g) sugar
  • 2 tablespoons light corn syrup
  • 4 oz (125 g) bittersweet chocolate, chopped
  • 1/4 cup 93/4 oz/20 g) unsweetened cocoa


  1. Pour the milk into a medium-sized, heavy saucepan. Bring to a simmer over medium-high heat.
  2. Remove from heat.
  3. In a metal bowl, whisk together the eggs yolks, sugar and corn syrup until blended.
  4. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving.
    (This did not work well for me so I had my daughter hold the bowl as I slowly poured the hot milk into the egg mixture.)
  5. Gradually pour the hot milk into the yolk mixture, whisking constantly.
  6. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 6 minutes, do not allow to boil.
  7. This took more like 15 minutes on my electric stove top.
  8. Pour the custard through a medium-mesh sieve set over a clean metal bowl.
  9. Add the chocolate and cocoa and stir until the chocolate melts.
  10. Refrigerate until cold, about 1 hour.
  11. Transfer the custard to an ice cream maker and process according to the manufacturer’s instructions.

Keywords: Double Chocolate Gelato recipe, Homemade Gelato, Ice Cream Maker Gelato recipe

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