Chocolate Gelato Recipe

Ingredients for Chocolate Gelato

• Bittersweet chocolate – Use a good-quality semisweet or bittersweet chocolate that you enjoy eating. Since it's one of the main flavors in the recipe, its flavor will come through.
• Whole milk – Using whole milk ensures a creamy texture; avoid skim or non-fat milk. Note: For a dairy-free version, substitute whole milk with light coconut milk.
• Egg yolks – Just enough to give the gelato a smooth texture.
• Cane sugar – Sugar sweetens the gelato and also helps keep it scoopable once frozen.
• Sea salt – A small amount balances the chocolate flavor.
• Unsweetened cocoa powder – Cocoa powder adds another layer of chocolate flavor and works with the melted chocolate to give the gelato its depth.
• Cornstarch or arrowroot powder – A small amount thickens the custard and helps create the smooth texture associated with gelato.
• Vanilla extract – Vanilla rounds out the chocolate flavor.

How to Make Chocolate Gelato

1. Melt the chocolate

Place the chopped chocolate in a large heatproof bowl and melt it gently over a double boiler or in the microwave. Stir until smooth and set aside.

Set a fine-mesh strainer over the bowl. You'll use it to strain the hot custard directly over the chocolate later.

2. Prepare the custard

Place the milk in a saucepan and bring to a bare simmer. Remove from the heat.

In a separate bowl, whisk together the egg yolks, sugar and salt until thickened and slightly lighter in color. Sift in the cocoa powder and cornstarch or arrowroot and whisk until smooth.

3. Temper the egg yolks

Slowly drizzle about half of the hot milk mixture into the egg mixture while whisking constantly.

Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Don't let it boil.

4. Add the chocolate

Pour the hot custard through the prepared strainer directly over the melted chocolate. Whisk until the chocolate is completely incorporated and the mixture is smooth. Stir in the vanilla extract.

5. Chill the gelato base

Place the bowl in an ice bath and stir occasionally until the mixture has cooled. Cover and refrigerate for at least 2 hours, preferably overnight. (For the best texture, chill the base overnight before churning.)

6. Churn and freeze

Churn the cold gelato base in your ice cream maker according to the manufacturer's instructions.

Transfer the churned gelato to an airtight freezer-safe container and freeze until firm.

Let the gelato sit at room temperature for a few minutes before scooping.

What Makes Gelato Different from Ice Cream?

Gelato

Gelato is an Italian frozen dessert made with more milk and less cream than traditional ice cream. It has a dense, smooth texture that's almost like cold fudge. Gelato also typically uses fewer egg yolks than ice cream, allowing the flavors of the other ingredients to come through more clearly.

Ice Cream

Ice cream generally contains more cream and more egg yolks than gelato. The higher amount of fat can coat the palate and dull flavors.

Frequently Asked Questions

Do I need an ice cream maker to make this chocolate gelato?

Yes. This recipe requires an ice cream maker. The gelato base needs to be churned as it freezes, and freezing it without churning will give you a different texture.

What kind of ice cream maker should I use?

You can use either a freezer-bowl ice cream maker or a compressor-style machine. If you're using a freezer-bowl model, make sure the bowl is completely frozen before you begin.

Variations

The chocolate base is good on its own, but you can change it up if you like.

• Double Chocolate: Add finely chopped chocolate or chocolate chips, or swirl in chocolate syrup during the last few minutes of churning.
• Espresso: Add a small amount of espresso to the base to deepen the chocolate flavor.
• Chopped Nuts: Add chopped toasted nuts like hazelnuts for a little crunch.
• Mint chocolate: Add a small amount of peppermint extract and chopped chocolate.

How to Store Chocolate Gelato

Store chocolate gelato in an airtight freezer-safe container with parchment pressed directly against the surface to prevent ice-crystals.

Let it sit at room temperature for a few minutes before scooping and serving for the best texture.

Final Thoughts

More than 10 years later, this gelato remains a reader favorite for its rich, creamy texture and deep chocolate flavor. Enjoy!