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Intensely Chocolate Gelato

in Diana's Recipe Book

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Servings: Makes about 4 cups, serves 6

Definition: [jeh-LAH-toh] Gelato, the Italian word for "ice cream," doesn't contain as much air as its American counterpart and therefore has a denser texture. An Italian ice cream parlor is called a gelateria.

Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

The European chocolatier and the Italian gelateria are honored in this sophisticated recipe for intense chocolate gelato. Made with the finest all-natural ingredients, including rich dark cocoa and fresh whole milk. Deep and smooth, it's a taste beyond words. As they say in Italian, "Lasciati incantare" - "Now the Good Life".....

2 cups fresh whole milk
5 egg yolks
3/4 cup granulated or superfine baker's sugar
2 tablespoons light corn syrup
4 ounces best quality bittersweet chocolate, chopped
1/4 cup unsweetened cocoa (Use Dutch Processed Cocoa when you want an Intense chocolate flavor and a deep chocolate color)

Pour the milk into a medium-sized, heavy saucepan. Bring to a simmer over medium-high heat. Remove from the heat.

In a metal bowl, whisk together the egg yolks, sugar and corn syrup until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot milk into the yolk mixture, whisking constantly. Return to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 6 minutes; do not allow to boil.

Pour the custard through a medium-mesh sieve set over a clean metal bowl. Add the chocolate and cocoa and stir until the chocolate melts. Refrigerate until cold, about 1 hour.

Transfer the custard to an ice cream maker and process according to the manufacturer's instructions. For the best texture, serve the gelato immediately. Or transfer to a container, cover and freeze until firm, at least 4 hours or for up to 3 days. (Note: Longer freezing results in a texture more like that of ice cream.)

Makes about 4 cups, serves 6.

Date: March 31, 2003


Reviewer: Jean Elle
This gelato is superb! It is definitely intensely chocolate. I feel very lucky to have found the recipe on your website! I left out the corn syrup (there is none on my shelf as I try to steer clear of corn in its many forms, since most US corn products are GMO) and the texture was still perfect. This gelato was so good that the first time I served it everyone ate only a small portion and afterwards felt as if they had experienced something unique. I also made it for a Thanksgiving gathering and the next year it was fondly remembered and insistently requested. I highly recommend this recipe!


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