Chocolate Brownie Bourbon Gelato (Gluten-Free)

This Chocolate Brownie Bourbon Gelato is rich and luscious with an intensity of chocolate flavor that was enhanced by the unsweetened chocolate and the final gelato took on an almost brownie-like taste. This is one ice cream you won’t be able to resist!

📝 Ingredients

• 2-1/4 cups (511g) whole milk (not low-fat)
• 1/3 cup (76g) heavy cream
• 1 cup (198g) granulated sugar, divided
• 1 cup (84g) unsweetened cocoa powder
• 57 g unsweetened chocolate, finely chopped
• 4 extra-large egg yolks (about 5 large yolks, 70g)
• 2 tbsp (28g) good quality bourbon * (see Note)
• 2 tsp pure vanilla extract
• Large pinch kosher salt

👨‍🍳 Instructions

1. 1Pre-chill the bowl of your ice cream maker...: Pre-chill the bowl of your ice cream maker if needed. Plan on making the custard a day before you are going to serve the gelato. You will need chilling time for it to firm up for best flavor and texture. Set a medium bowl next to the stove with a medium-fine wire sieve in it.
2. 2Heat the milk, cream, and 3/4 cup (149g)...: Heat the milk, cream, and 3/4 cup (149g) of the sugar in a 2-quart (1.9L) saucepan, stirring until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chopped chocolate and whisk until smooth. Pour into a 4-cup (1L) heatproof measuring cup with a spout.
3. 3Place the egg yolks and the remaining 1/4...: Place the egg yolks and the remaining 1/4 cup (50g) sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. Reduce the mixer speed to low and very slowly pour about 2 tbsp of the hot chocolate mixture into the egg mixture. Beat for 30 seconds and add another 2 tbsp of the chocolate. This will temper the eggs, bringing them up in temperature so they are not as likely to scramble when you add the remaining hot liquid. With the mixer on low speed, slowly pour in the remaining hot chocolate mixture and beat until smooth and glossy.
4. 4Transfer the egg and chocolate mixture back into...: Transfer the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly with a heatproof spatula, until thickened. A candy thermometer will register about 180°F (82°C). Don't allow the mixture to boil!
5. 5Pour the mixture through the sieve you previously...: Pour the mixture through the sieve you previously set into the medium bowl by the stove. Pouring the custard through a strainer will remove any “scrambled” eggs that may have formed. Scrape the bottom of the strainer so you get as much of the custard as possible. Stir in the bourbon, vanilla, and salt.
6. 6Place a piece of plastic wrap directly on...: Place a piece of plastic wrap directly on the surface of the custard and chill completely. The plastic wrap will help keep a skin from forming. You can make the custard up to a day in advance.
7. 7Once thoroughly chilled, pour the custard into the...: Once thoroughly chilled, pour the custard into the bowl of your ice cream maker and process according to the manufacturer's directions. Transfer to covered containers and freeze. Allow the gelato to soften slightly before serving.