Deeply Chocolate Gelato
- Dessert
- Serves About 1 quart
Ingredients
- 2 1/2 cups milk
- 1/2 cup sugar
- 1/3 cup cream
- 1 cup unsweetened cocoa powder
- 2 oz bittersweet chocolate, roughly chopped
- 4 egg yolks
- 1/4 cup sugar (for egg yolks)
- 2 TB coffee liquor
- 2 tsp vanilla extract
- Pinch of salt
- 8 Bacci chocolates (chocolate hazelnuts), roughly chopped
Instructions
- Heat the milk, 1/2 cup sugar, and cream in a pot until the sugar melts and the mixture comes to a simmer, then turn off the heat. Whisk in the cocoa powder and chopped chocolate, stirring until melted, then pour into a measuring cup.
- Beat the egg yolks with 1/4 cup sugar until light and fluffy. Once the chocolate mixture has cooled, add it to the egg mixture.
- Cook over low heat, stirring constantly so it doesn't curdle, until thick like a custard. Sieve it, then stir in the coffee liquor, vanilla, and a pinch of salt.
- Press plastic wrap directly onto the surface of the mixture and chill in the refrigerator. Pour the chilled mixture into an ice cream maker; when the gelato has thickened, add the chopped Bacci chocolates. Pour into a quart container.
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