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–+ servings
3 scoops of chocolate gelato in a dessert bowl.

Double Chocolate Gelato

Arlene Mobley - Flour On My Face

Double Chocolate Gelato Recipe

Rich and creamy homemade double chocolate Gelato recipe.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Freeze 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine Italian
Servings 4 Cups
Calories 493 kcal

Equipment

  • Ice Cream Maker

Ingredients  

  • 2 cups whole milk
  • 5 large egg yolks
  • ¾ cup sugar
  • 2 tablespoons light corn syrup
  • 4 oz bittersweet chocolate, (chopped)
  • ¼ cup unsweetened cocoa powder
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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
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