Ingredients
Equipment
Method
- In a medium saucepan, whisk together the whole milk, heavy cream, and ½ cup (100g) of the granulated sugar. Heat this mixture over medium heat until it is steaming and small bubbles begin to form around the edges. Do not let it boil.1.5 cups whole milk, 1 cup heavy cream, 0.75 cup granulated sugar
- While the milk mixture heats, place the finely chopped dark chocolate in a heatproof bowl. In a separate small bowl, whisk together the cocoa powder with the remaining ¼ cup (50g) of granulated sugar and the pinch of salt. Once the milk mixture is steaming, pour about half of it over the chopped chocolate and cocoa mixture. Let it sit for about 2 minutes to allow the chocolate to soften and the cocoa to bloom.6 ounces high-quality dark chocolate (70% cacao or higher), 0.5 cup unsweetened Dutch-processed cocoa powder, 0.75 cup granulated sugar, 1 pinch salt
- After the resting period, whisk the chocolate and cocoa mixture until it is smooth and completely combined. Then, carefully pour the remaining heated milk mixture into the chocolate mixture and whisk thoroughly until you have a uniform chocolate base.
- In a separate medium bowl, whisk the egg yolks until they are pale yellow. Very slowly, drizzle about ½ cup of the warm chocolate mixture into the egg yolks while whisking constantly. This process, called tempering, gradually heats the yolks and prevents them from scrambling. Once combined, pour the tempered egg yolk mixture back into the saucepan with the rest of the chocolate base.4 large egg yolks
- Place the saucepan back over medium-low heat. Cook, stirring constantly with a wooden spoon or silicone spatula, scraping the bottom and sides of the pan, until the custard thickens enough to coat the back of the spoon (about 170-175°F or 77-79°C if using a thermometer). This usually takes about 5-10 minutes. Do not let it boil, or the eggs will curdle.
- Immediately remove the saucepan from the heat and stir in the vanilla extract. Pour the cooked custard through a fine-mesh sieve into a clean bowl. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.1 teaspoon pure vanilla extract
- Once the base is completely chilled, churn it in an ice cream maker according to the manufacturer's instructions. This typically takes about 20-30 minutes, until the gelato is thick and has reached a soft-serve consistency.
- Transfer the churned gelato to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until firm enough to scoop.
Notes
For optimal freshness, store in an airtight container in the freezer. Prevent ice crystals by pressing parchment paper or plastic wrap directly onto the surface before sealing. Properly stored, it stays delicious for up to 2 weeks. If too hard to scoop, let it soften at room temperature for 5-10 minutes.
