Chocolate Gelato Recipe – Italian Special
Chocolate Gelato is a rich and creamy Italian dessert that stands apart from traditional ice cream. Crafted with whole milk, heavy cream, unsweetened cocoa powder, and high-quality dark chocolate, this gelato delivers a deep, intense chocolate flavor. The addition of egg yolks creates a velvety texture, while a touch of vanilla extract enhances the overall taste. Unlike ice cream, gelato is churned at a slower speed and contains less air, resulting in a denser and more flavorful treat. Whether you’re a seasoned gelato enthusiast or new to making frozen desserts, this recipe offers a delightful way to enjoy an authentic Italian classic.
- Prep Time15 min
- Cook Time10 min
- Perform Time3 hr
- Total Time3 hr 25 min
Chocolate Gelato Recipe Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 ounces dark chocolate (chopped)
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Heat the Milk and Cream:
In a medium saucepan, combine the milk, cream, sugar, and cocoa powder.
Whisk together and heat over medium heat until it just begins to simmer. Remove from heat.
Melt the Chocolate:
Add the chopped dark chocolate to the milk mixture and stir until the chocolate is fully melted and smooth.
Prepare the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth.
Slowly add about 1/2 cup of the warm milk mixture to the yolks while whisking constantly to temper the eggs.
Combine:
Pour the egg yolk mixture back into the saucepan with the rest of the milk mixture, whisking constantly.
Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
Be careful not to let it boil.
Cool the Base:
Once thickened, remove from heat and add the vanilla extract and a pinch of salt.
Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
Churn the Gelato:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a thick, creamy consistency.
Freeze:
Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up further.
Serve:
Scoop and enjoy your rich, creamy homemade chocolate gelato!
Recipe Notes:
Milk and Cream: For optimal creaminess, use whole milk and heavy cream. These ingredients contribute to the smooth texture characteristic of gelato.
Chocolate Selection: Choose a high-quality dark chocolate with at least 70% cocoa content for a rich flavor profile.
Egg Yolks: The egg yolks help emulsify the mixture, resulting in a silky-smooth consistency. Ensure they are well-tempered to prevent curdling.
Chilling the Mixture: After cooking, allow the mixture to cool to room temperature before refrigerating. Chilling it thoroughly ensures a smoother texture when churning.
Serving Tips: Let the gelato soften slightly at room temperature before serving to achieve the best scoopability and flavor release.
