Double Chocolate Gelato

But by then I had pulled out all the ingredients and lined them up on my counter. Could I do this?  As I thought about it I realized how silly I was being. Come on…… I made homemade yogurt in a slower cooker. If I could do that I could do anything. 

The gelato recipe looked really simple and I realized this would be the perfect time for me to get over my fear of custard making. 

Although this recipe says it serves six I’m not sure how big of a serving they are talking about. I served one ice cream scoop for six servings to the kids. With my measurements with an ice cream scoop I got about 6 1/2 ice cream scoops full. Keep this in mind if you are planning to serve as desert. I have a large family. If your only planning on serving two adults this would be plenty.

Dark Chocolate Gelato

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

Serve this gelato right out of the machine to highlight its ultra-creamy texture.

Pour the milk into a medium sized, heavy sauce pan. Bring to a 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.

(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.)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.

This took more like 15 minutes on my electric stove top.

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 manufacturers instructions.

For the best texture serve the gelato immediately. Or transfer to a container, cover and freeze until firm, at least 4 hours or up to three days.

(Note: the longer freezing results in a texture more like that of ice cream.)

Makes about 4 cups (32 fl oz/1 l). serves six.

Thanks for joining me for another kitchen adventure!