This gelato tastes like a frozen chocolate truffle! If you don’t have an ice cream maker, borrow one. You won’t want to miss out on this decadent recipe.
Yield: about 1 quart
2 ¼ cups whole milk
½ cup heavy cream
2/3 cup granulated sugar, divided
1 ounce semi-sweet chocolate, coarsely chopped
1 ounce milk chocolate, coarsely chopped
3/4 cup unsweetened cocoa powder
1/2 tsp salt
4 large egg yolks
Chill 2 quart metal bowl in freezer for later use. In a medium saucepan, heat milk, cream and 1/3 cup sugar to a simmer. Remove from heat and whisk in chopped chocolate, cocoa powder and salt until mixture is smooth. In a separate bowl, combine yolks and remaining 1/3 cup sugar, whisking until mixture is thick and pale yellow. Slowly pour chocolate mixture into egg, while continually whisking. Transfer chocolate egg mixture back into sauce pan and cook on low heat, stirring constantly until thermometer reads 170 degrees or custard coats the back of a spoon (DO NOT BOIL). Pour custard through a mesh strainer into chilled metal bowl. Cover custard and chill in refrigerator for about an hour. Freeze custard in an ice cream-maker. Gelato will be soft-serve consistency. Transfer gelato into freezer proof container and freeze for about 30 minutes before serving.
Note: Gelato is more dense than traditional American ice cream. For easy serving, use large scoop to shape gelato into single-serving portions. Place pre-scooped portions in freezer container and freeze to harden for an additional hour.