Double Chocolate Gelato

3 scoops of chocolate gelato in a dessert bowl.

Arlene Mobley - Flour On My Face

Double Chocolate Gelato Recipe

Rich and creamy homemade double chocolate Gelato recipe.

5 from 1 vote

Print Recipe Pin Recipe Save Recipe

Click here to add your own private recipe notes.

Prep Time 15

Cook Time 15

Freeze 4

Total Time 4 30

Course Dessert

Cuisine Italian

Servings Cups

Calories 493 kcal

Equipment

Ice Cream Maker

Ingredients

Follow Flour On My Face on Pinterest

Instructions

Pour the milk into a medium-sized, heavy saucepan. Bring to a low simmer over medium-high heat.
Remove from heat.
In a metal bowl, whisk together the eggs yolks, sugar and corn syrup until blended.
Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Or use a bowl with a no slip bottom.
Gradually pour the hot milk into the yolk mixture, whisking constantly.
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.
Pour the custard through a medium-mesh sieve set over a clean metal bowl.
Add the chocolate and cocoa and stir until the chocolate melts.
Refrigerate until cold, about 1 hour.
Transfer the custard to an ice cream maker and process according to the manufacturer's instructions.
Serve immediately.
Or place the gelato in a freezer container and freeze.

Recipe Expert Tips

Gelato is meant to be served soft.
Use the best chocolate you can afford for the best flavor.

Nutrition

Serving: 1BowlCalories: 493kcalCarbohydrates: 70gProtein: 10gFat: 21gSaturated Fat: 11gCholesterol: 244mgSodium: 72mgPotassium: 422mgFiber: 4gSugar: 62gVitamin A: 512IUCalcium: 186mgIron: 3mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2