Deeply Chocolate Gelato

Name: Deeply Chocolate Gelato
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams bittersweet chocolate, finely chopped; 4 extra larges egg yolks; 79 milliliters heavy cream; 8 Baci chocolates, roughly chopped, optional; 2 Tbsps Kahlua liqueur; 1 pinch Large kosher salt; 177 milliliters sugar, divided; 237 milliliters unsweetened cocoa powder, such as Pernigotti; 2 teaspoons pure vanilla extract; 532 milliliters whole milk

The recipe Deeply Chocolate Gelato can be made in roughly 3 hours and 30 minutes. Watching your figure? This gluten free recipe has 560 calories, 14g of protein, and 28g of fat per serving. For $1.59 per serving, you get Head to the store and pick up kosher salt, baci chocolates, sugar, and a few other things to make it today. Users who liked this recipe also liked Deeply Chocolate Gelato, Deeply Chocolate Chocolate Cake, and Which gelato flavour are you? Coconut and walnut gelato.

Instructions

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

Ingredients you will need

Cream

Sugar

Milk

Equipment you will use

Sauce Pan

Add the cocoa powder and chocolate and whisk until smooth.

Ingredients you will need

Cocoa Powder

Chocolate

Equipment you will use

Whisk

Pour into a heat-proof measuring cup.

Equipment you will use

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.

Ingredients you will need

Hot Chocolate

Egg Yolk

Sugar

Egg

Equipment you will use

Hand Mixer

Blender

Bowl

Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!

Ingredients you will need

Chocolate

Candy

Egg

Equipment you will use

Candy Thermometer

Sauce Pan

Pour the mixture through a sieve into a bowl and stir in the Kahlua, vanilla and salt.

Ingredients you will need

Vanilla

Kahlua

Salt

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Sieve

Bowl

Place a piece of plastic wrap directly on top of the custard and chill completely.

Ingredients you will need

Custard

Wrap

Equipment you will use

Plastic Wrap

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 quart containers. Allow the gelato to thaw slightly before serving.

Ingredients you will need

Gelato

Custard

Equipment you will use

Ice Cream Machine

Bowl

Equipment

Ingredients

Servings:

57grams

bittersweet chocolate, finely chopped 4extra larges

egg yolks 79milliliters

heavy cream 8

Baci chocolates, roughly chopped, optional 2Tbsps

Kahlua liqueur 1pinch

Large kosher salt 177milliliters

sugar, divided 237milliliters

unsweetened cocoa powder, such as Pernigotti 2teaspoons

pure vanilla extract 532milliliters

whole milk

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Gelato. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "