CookEat Recipe
Chocolate Gelato
An egg-free milk chocolate gelato, with a complete richer two-yolk alternative.
Method
Steps
Step 1
Gather the ingredients: 1 litre pasteurized whole milk, divided into 400 ml and 600 ml; 200 g good-quality plain chocolate, finely grated; 100 g caster sugar.
Step 2
Put the grated chocolate, sugar and 400 ml of the milk in a fairly small heavy saucepan. Heat gently to melt, then boil gently for 2–3 minutes, whisking continuously until very smooth.
Step 3
Remove from the heat and stir in the remaining 600 ml milk. Cool promptly in a clean bowl set over ice water, stirring and keeping bath water out of the food; refrigerate within 2 hours. Chill the covered mixture at 4°C or colder until thoroughly cold, about 2–3 hours. Churn in an ice-cream maker according to its instructions, usually 20–30 minutes; work in batches if the mixture exceeds the machine’s capacity. Transfer to a covered freezer container and freeze at −18°C for about 2–3 hours until scoopable. Serve promptly and return the rest to the freezer without letting it melt.
Step 4
Richer alternative: use 120 g sugar instead of 100 g and add 2 egg yolks. Cook the chocolate, all 120 g sugar and the first 400 ml milk as above. Take off the heat and let the bubbling stop. Whisk a little hot chocolate mixture gradually into the yolks, then return them to the pan. Stir over low heat for a few minutes until the mixture reaches at least 74°C, without boiling or scrambling. Remove from the heat, add the remaining 600 ml pasteurized milk, cool promptly, chill thoroughly, churn and freeze as above.
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