Double Chocolate Gelato Recipe

Double chocolate gelato is a rich and creamy Italian dessert perfect for chocolate lovers. Here's a simple recipe to make it at home:

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 4 ounces bittersweet chocolate, chopped
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup semi-sweet chocolate chips or chunks

Instructions:

1. Prepare the Base:

   • In a saucepan, combine the whole milk, heavy cream, granulated sugar, and unsweetened cocoa powder. Heat over medium-low heat, stirring occasionally, until the mixture is hot but not boiling and the sugar has dissolved.

2. Melt the Chocolate:

   • Place the chopped bittersweet chocolate in a heatproof bowl. Pour the hot milk mixture over the chocolate and let it sit for a minute to soften. Stir until the chocolate is completely melted and the mixture is smooth.

3. Temper the Egg Yolks:

   • In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm chocolate mixture into the egg yolks, whisking constantly, to temper them. This prevents the eggs from scrambling when added to the hot mixture.

4. Combine and Cook:

   • Pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not let it boil.

5. Strain the Mixture:

   • Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.

6. Chill the Mixture:

   • Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight until thoroughly chilled.

7. Churn the Gelato:

   • Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

8. Add Chocolate Chips:

   • During the last few minutes of churning, add the semi-sweet chocolate chips or chunks and churn until evenly distributed.

9. Freeze:

   • Transfer the churned gelato to a freezer-safe container. Smooth the top with a spatula, cover with a lid or plastic wrap, and freeze for at least 4 hours or until firm.

10. Serve:

    • Scoop the double chocolate gelato into bowls or cones and enjoy!

Tips:

• For an even richer flavor, you can use dark chocolate instead of bittersweet chocolate.
• Make sure the chocolate mixture is thoroughly chilled before churning in the ice cream maker to ensure a creamy texture.
• For a smoother gelato, strain the mixture again after chilling to remove any potential lumps or air bubbles.
• If you don't have an ice cream maker, you can pour the chilled mixture into a shallow baking dish, cover, and freeze until set, stirring every 30 minutes until firm.

With this recipe, you can enjoy homemade double chocolate gelato that's creamy, decadent, and perfect for satisfying your chocolate cravings. Enjoy!