Description
This is a super-chocolaty Italian-style ice cream – gelato; use the best ingredients possible, because it really makes a difference. I use 70% chocolate for it.
Ingredients
- 2 ¼ cups whole milk
- ⅝ cup white sugar, divided
- ⅓ cup heavy cream
- ⅓ cup unsweetened cocoa powder
- ⅔ cup chopped dark chocolate
- 4 egg yolks
Instructions
- Heat milk
- 1/2 the sugar
- and cream in a heavy saucepan until simmering and sugar is dissolved
- about 5 minutes
- being careful not to scorch the milk. Remove milk from heat and whisk in cocoa powder and dark chocolate. Allow to cool slightly.
- Meanwhile
- beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs
- whisking constantly until well combined. Add the rest of the chocolate mixture and return to the saucepan over medium-low heat. Stir constantly until thickened enough to coat the back of a spoon
- about 5 minutes more.
- Strain custard through a sieve into a bowl and cover with plastic wrap touching to mixture to prevent a skin from forming. Refrigerate 8 hours to overnight.
- Pour cold custard into an ice cream maker and freeze according to manufacturer’s instructions
- about 20 minutes. Transfer to an airtight container and freeze until hardened
- about 1 hour.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 9 hrs 50 mins
Servings: 8