Chocolate Gelato
Indulge in the rich, velvety decadence of homemade Chocolate Gelato, a classic Italian dessert that puts store-bought treats to shame. Crafted with premium ingredients like bittersweet chocolate, unsweetened cocoa powder, and creamy egg yolk custard, this recipe ensures an authentic gelato experience with a perfectly smooth and luscious texture. The balance of whole milk and heavy cream provides just the right creaminess while letting the deep chocolate flavor shine through. With just a few simple steps, including tempering the eggs and churning in an ice cream maker, you'll create a frozen delight that’s perfect for any occasion. Serve this luxurious gelato in bowls or cones, and enjoy a dessert that captures the essence of Italy in every bite. Perfect for chocolate lovers, this homemade gelato is a dessert worth savoring!
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Recipe Information
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.33 cup unsweetened cocoa powder
- 4 ounces bittersweet chocolate, finely chopped
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 0.125 teaspoon salt
Instructions
In a medium saucepan, whisk together the whole milk, heavy cream, and cocoa powder. Place over medium heat and warm the mixture until it just begins to steam, but do not let it boil. Stir frequently to prevent sticking.
Add the finely chopped bittersweet chocolate to the saucepan, and whisk until it melts completely and the mixture is smooth. Remove from heat and set aside.
In a medium heatproof bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and thick, about 2–3 minutes.
Slowly drizzle about 1/2 cup of the warm chocolate mixture into the egg yolk mixture, whisking constantly, to temper the eggs. Gradually add the tempered egg mixture back into the saucepan with the remaining chocolate mixture, whisking thoroughly.
Return the saucepan to medium-low heat, stirring constantly with a wooden spoon or silicone spatula. Cook until the mixture thickens and coats the back of the spoon, about 5–7 minutes. Do not let it boil.
Remove the custard from the heat and stir in the vanilla extract. Pour the mixture through a fine-mesh sieve into a large bowl to ensure a smooth texture.
Allow the custard to cool to room temperature, then cover tightly with plastic wrap placed directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until fully chilled.
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually about 20–25 minutes, until the gelato reaches a soft-serve consistency.
Transfer the gelato to an airtight container and freeze for 2–4 hours to firm up before serving. Serve in bowls or cones for a decadent treat.
Nutrition Facts
Calories |
2709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 293.5 g | 107% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 229.9 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 850 mg | 65% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 2636 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
