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.
(Lemon curd is another recipe I have steered clear of for years)Let’s see.
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.
Ice Creams & Sorbets
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.
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!