I’ll admit, even though I’ve certainly heard the term “gelato” many times, I wasn’t quite sure what the difference was between it and ice cream. A very loose definition of gelato is “the Italian version of ice cream”. The main differences between the two are that gelato contains less butterfat than ice cream (it uses more milk and little to no cream) and it is churned less, resulting in less air in the mix and a more intense flavor. If intense chocolate is something you enjoy, then I highly recommend this chocolate gelato recipe!
I found this recipe on my friend Ewa’s blog, Delishhh. The moment I saw it I knew I wanted to try it, so it went right into my bookmarks. Then some food blogger friends and I got together and decided to try a fun new once a month challenge – we call it The Secret Recipe Club. The idea is that each participating blogger is assigned one of the other participating blogs (much like a Secret Santa, or Secret Sister Club). No one reveals whose blog they have, they just visit, pick a recipe, and make it! Well my assigned blog was Ewa’s so it wasn’t hard to decide what I wanted to make!
If you would like information on The Secret Recipe Club and would like to join in (you do have to have a blog with a decent number of recipes for others to choose from) you can click right here to read all about it and sign up!
I only made a couple of minor changes to this recipe, yet it was still rich, creamy and full of intense chocolate flavor! I had to reduce the amount of cocoa because I didn’t realize how low my stock was :( so I increased the bittersweet chocolate to make up for it. I also didn’t add in the chunked chocolate at the end. I prefer a smooth and creamy dessert. :) I also didn’t have Irish Cream on hand, so I used Amaretto. Absolutely wonderful, thank you Ewa!
2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup sugar, divided
1/2 cup unsweetened cocoa powder
3 ounces bittersweet chocolate, finely chopped
4 extra-large egg yolks
2 tablespoon Amaretto
2 teaspoon pure vanilla extract
Large pinch of kosher salt
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. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof 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 3-5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. 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. Don’t allow the mixture to boil!
Pour the mixture through a sieve into a bowl and stir in the Amaretto, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
Pour the custard into the bowl of an ice cream maker and process according to the manufacturer’s directions. Freeze in quart containers. Allow the gelato to thaw slightly before serving.
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