This is the richest darkest most delicious chocolate gelato! My chocoholic husband Ben is in love with this. It’s super simple to make as long as you have an ice cream maker. Ice cream makers are not so expensive to purchase, and it’s so much fun to watch the gooey mixture churn into gelato or ice cream! You do have to plan ahead a bit if you are serving it to guests as there is a lot of wait time involved: 24 hours to chill the ice cream churning bowl, 4 hours to cool the custard, 25 minutes churning, 8 hours freezing. Oh it’s all so worth it though – the satisfaction of scooping out the beautiful homemade gelato and the gratification when you place that velvety dark chocolate heavenliness in your mouth is unmatchable..
Dark Chocolate Gelato
Servings 1 pint
Ingredients
For the hot chocolate mixture
- 3 ounces bittersweet chocolate (70%) recommended: Scharffen Berger
- 2 1/4 cups whole milk
- 1/3 cup heavy cream
- 1/2 cup granulated sugar
- 1 cup unsweetened cocoa powder recommended: Valrhona
For the egg mixture
- 4 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons Kahlúa
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Chill the bowl of the ice cream maker in the freezer for 24 hours.
Prepare the hot chocolate mixture
- Chop up the bittersweet chocolate into fine pieces.
- Add the milk, heavy cream and sugar in a saucepan and heat until the sugar dissolves and the milk starts to simmer.
- Add the cocoa powder and chopped chocolate and whisk until smooth.
- Pour into a heat-proof measuring cup.
Prepare the egg mixture
- Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 3-5 minutes until light yellow and very thick.
- Bring the mixer down to low speed. Slowly pour the hot chocolate mixture into the egg mixture.
Cook the custard
- Pour the egg and chocolate mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until thickened. Do not allow the mixture to boil, otherwise the egg yolk will get cooked. A candy thermometer will register about 180 degrees F.
- Pour the mixture through a sieve into a bowl and stir in the Kahlúa, vanilla, and salt.
- Place a piece of plastic wrap directly on top of the custard. Place in the refrigerator and chill completely, about 4 hours.
Churn and freeze the gelato
- Pour the custard into the bowl of an ice cream maker and process according to the manufacturer’s directions (usually about 25 minutes).
- Pour into a covered container and chill in the freezer 8 hours to overnight.
