Summer will soon begin, and so will our search for the perfect frozen dessert. Some people will look for it in supermarkets, but how can you compare that purchased ice cream with homemade gelato, for which you can choose the best ingredients. Moreover, this dark chocolate gelato recipe does not require an ice cream maker, just a whisk.
The difference between gelato and ice cream is mainly in the proportion of cream and milk they contain. Gelato uses less cream, more milk, and is therefore less fatty.
In general, all homemade ice cream (including gelato) recipes can be divided into 2 groups: those made with egg yolks, based on custard, and those that simply mix the ingredients and freeze them.
Ice cream made with egg yolks is creamier and easier to make balls with a scoop. Its texture is similar to what we are used to. The lecithin in egg yolks is a natural emulsifier that combines water with fat, which prevents the water from turning into separate ice crystals. In addition, this reaction helps the flavor of the ice cream to open up to the fullest.
Ice cream without yolks does not have such a rich flavor, it is more watery, and therefore easily turns into ice in the freezer. It’s hard to scoop such ice cream with a spoon. Usually, special additives are used to make it, which help to get the right texture of ice cream.
Chocolate gelato according to this recipe is made with custard based on egg yolks. The process of making custard is not complicated, so don’t let it scare you. The main thing is that the result will definitely please you and your loved ones.
Ingredients:
3 egg yolks
100 g cane sugar (can be replaced with regular white sugar)
450 g milk
50 g heavy cream
90 g dark chocolate
1 pinch of salt
- Mix the yolks with the sugar with a whisk.
- Bring the milk almost to a boil.
- While stirring the yolks with a whisk, pour the hot milk over them in a thin stream.
- Put everything back into the saucepan and cook over low heat until it thickens slightly.
- Strain the mixture through a sieve, add the chocolate and salt, stir until the chocolate is dissolved, add cream, stir and cool to room temperature.
- Put in the freezer and stir with a whisk or mixer on low speed every half hour until it becomes difficult to do so (usually 3–4 times is enough). Or you can use an ice cream maker if you have one.
Store chocolate gelato in the freezer, transfer it to the refrigerator half an hour before serving.
Enjoy your meal!
Dark chocolate gelato recipe | YellowMixer.com
Print RecipeIngredients
- 3 egg yolks
- 100 g cane sugar (can be replaced with regular white sugar)
- 450 g whole fat milk
- 50 g heavy cream
- 90 g dark chocolate
- 1 pinch of salt
Instructions
Mix the yolks with the sugar with a whisk.
Bring the milk almost to a boil.
While stirring the yolks with a whisk, pour the hot milk over them in a thin stream.
Put everything back into the saucepan and cook over low heat until it thickens slightly.
Strain the mixture through a sieve, add the chocolate and salt, stir until the chocolate is dissolved, add cream, stir and cool to room temperature.
Put in the freezer and stir with a whisk or mixer on low speed every half hour until it becomes difficult to do so (usually 3-4 times is enough). Or you can use an ice cream maker if you have one.
Notes
Store chocolate gelato in the freezer, transfer to the refrigerator half an hour before serving.
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