Chocolate Gelato Recipe
Category: Desserts
Serves: 1
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole milk | 500 ml |
| Sugar | 160 g |
| Heavy cream | 150 ml |
| Unsweetened cocoa powder | 50 g |
| Egg yolks | 120 g |
| Glucose | 15 g |
| Carob bean flour | 5 g |
Instructions:
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Begin by preparing the base for your chocolate gelato. In a bowl, combine the sugar and carob bean flour. Add the egg yolks and whisk everything together until well mixed.
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In a saucepan, pour the whole milk, heavy cream, and glucose. Gently heat the mixture, stirring occasionally, until it reaches a temperature of 85°C (use a thermometer to ensure accuracy). Be cautious not to let it boil, as this could cause the egg yolks to curdle and form lumps.
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Once the milk and cream mixture reaches the right temperature, slowly pour it over the egg yolk mixture, whisking continuously to ensure all the ingredients combine smoothly.
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Return the mixture to the heat and continue to cook while stirring. Keep an eye on the temperature with a thermometer, ensuring it reaches 85°C again without boiling.
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Once your mixture has thickened, remove it from the heat and immediately stir in the cocoa powder. Make sure the cocoa is fully dissolved and blended into the mixture, creating a smooth chocolate base.
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To cool the mixture, place the bowl in a larger container filled with ice. Stir occasionally to speed up the cooling process.
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Once the base has cooled down, place it in the refrigerator for at least 2 hours to chill thoroughly. This helps develop the flavors and ensures the gelato has the perfect texture.
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After the resting time, pour the chilled mixture into your ice cream maker. Follow the manufacturer’s instructions to churn the gelato until it reaches a creamy, frozen consistency.
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Transfer the gelato to a container and place it in the freezer for a few hours to firm up before serving.
Tips:
- For an extra smooth and rich texture, ensure that the gelato is churned thoroughly and allowed to freeze completely before serving.
- If you don’t have an ice cream maker, you can place the mixture in a shallow dish and stir it every 30 minutes to break up any ice crystals until it reaches the desired consistency.
