Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 ounces bittersweet chocolate, chopped
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
In a saucepan, combine whole milk, heavy cream, sugar, and cocoa powder
Heat over medium heat, stirring constantly until sugar and cocoa dissolve, and the mixture begins to simmer
Remove from heat and add chopped bittersweet chocolate
Stir until chocolate is completely melted and incorporated
In a separate bowl, whisk the egg yolks
Slowly pour a ladleful of the hot chocolate mixture into the egg yolks, whisking constantly to temper the eggs
Pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture, stirring constantly
Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon about 5-7 minutes
Do not let it boil
Remove from heat and stir in vanilla extract
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps
Cover the bowl with plastic wrap, pressing it directly onto the surface of the gelato base to prevent a skin from forming
Chill in the refrigerator for at least 4 hours or overnight
Once chilled, pour the gelato base into an ice cream maker and churn according to manufacturer's instructions until it reaches a creamy, frozen consistency
Transfer the churned gelato into a container, cover with a lid, and freeze for at least 2 hours before serving
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