The Best Dark Chocolate Gelato Recipe

This smooth, luxurious Chocolate Gelato Recipe is perfect for those who appreciate a good quality dark chocolate. It's rich, silkie and totally dreamy.

📝 Ingredients

• 480 ml whole milk (room temperature)
• 300 ml double cream (heavy cream) (room temperature)
• 1 vanilla bean pod (cut in half with beans scraped)
• 5 large egg yolks (room temperature)
• 100 g granulated sugar
• 22 g cocoa powder
• 1/4 tsp fine salt
• 100 g dark chocolate 70% (bittersweet) (finely chopped)

👨‍🍳 Instructions

1. 1Heat the milk and cream gently. Combine milk, heavy cream, and the vanilla bean pod in a medium saucepan. Cook over medium heat until it begins to simmer and bubbles appear around the edge of the saucepan. Whatever you do- don't boil the milk. Turn the heat off and remove the vanilla bean pod. Split the vanilla bean in half and scrape out the seeds with a paring knife's dull (non-cutting) side. Set aside.
2. 2Whisk eggs and sugar. Place the yolks and sugar in a medium-sized mixing bowl and whisk until thickened and pale. Sift in the cocoa powder and whisk until combined - if the mixture is too thick, then add a couple of tables spoons of milk to loosen it up and help the whisking process.
3. 3Combine the two mixtures and temper the egg yolks. While whisking the yolks continuously, pour a cupful of the milk mixture in a thin stream. Then slowly pour in the remainder. TIP: place the bowl on a tea towel to stop it from sliding around. And whisk until thoroughly combined. Pour the mixture straight back into the saucepan, add in the vanilla pod and caviar and return to low heat on the stovetop.
4. 4Heat the custard. Whilst continuously whisking, heat the custard until it thickens. Test it has thickened by coating the back of a spoon and running your finger through it- if the pass stays- the custard is sufficiently thickened. If it joins then carry on heating on the stovetop.
5. 5Sieve, cool, and refrigerate. Add chopped chocolate and salt into a separate bowl. Pour the custard through a sieve set over the bowl, dicsarding the vanilla pod. Let it stand for a couple of minutes, then whisk until the chocolate is melted and combined.Cover the custard with plastic wrap touching the surface to prevent a skin from forming. Place in the fridge and leave to cool down for at least three hours - or until cool and thickened. I like to leave it overnight for super creamy ice cream.
6. 6Churn the ice cream. Once the custard is sufficiently chilled, pour it into the ice cream machine and churn, following the manufacturer's operating instructions. The ice cream will become a soft-serve consistency.
7. 7Freeze. Once churned, pour the frozen custard into a freezer-safe ice cream dish. Lay parchment paper over the top, touching the surface (to prevent ice crystals from forming), then wrap in plastic wrap or cover with a lid. Freeze for a minimum of 4-6 hours. Scoop, serve, and enjoy!