Deeply Chocolate Gelato

  • 2 1/4 cups whole milk
  • 1/3 cup double cream
  • 3/4 cup sugar, divided
  • 1 cup unsweetened cocoa powder, such as Pernigotti
  • 2 ounces dark chocolate, finely chopped
  • 4 extra-large egg yolks
  • 2 tablespoons Kahlua liqueur
  • 2 teaspoons pure vanilla extract
  • Large pinch sea salt
  • 8 Baci chocolates, roughly chopped, optional

Heat the milk, cream and 1/2 cup of the sugar in a 2-litre saucepan until the sugar dissolves and the milk starts to simmer.

Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick.

With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-litre saucepan and cook over medium-low heat, stirring constantly, until thickened.

A candy thermometer will register about 82°C. Don't allow the mixture to boil!

Pour the mixture through a sieve into a bowl and stir in the Kahlua, vanilla and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.

Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the Baci if using and freeze in litre containers.

Allow the gelato to thaw slightly before serving.

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