Deeply Chocolate Gelato

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Easy enough for a beginner to make, yet delicious and indeed deeply chocolate.

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The flavor was certainly deep chocolate but the texture was like eating very cold chocolate frosting. Its not like any gelato I've ever had. I was disappointed because I most always love Ina's recipes.

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Loved it!!! I made it with 2% lactose free milk and Hershey’s dark coco – it turned out great. In fact I am going to make it again this week. Everyone I fed it to loved it too. Thanks Ina, for another great recipe.

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I made this and it was the best ice cream I have ever had!!! Thank You Ina for another great recipe!!

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This recipe made such a fantastic gelato! It is as gelato should be, creamy, rich and not overly sweet. I used slivered almonds and enjoyed it. I don't have an ice-cream maker, so I kept mixing it every 30 minutes for three hours and the texture was wonderful.

Thank you, Ina!

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I found this Gelato to be very creamy, and RICH, RICH, RICH!!! I recently purchased a cuisinart ice21 Ice cream maker, and I have not had any problems with ice crystals. I think the custard base made all the difference. I totally recommend this recipe for all you chocoholics!!

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This recipe is not Gelato! We made it last night and it tasted like frozen chocolate pudding!

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This is absolutely delicious! I used Rademaker Dutch processed unsweetened cocoa and Ghirardelli for the 2 oz. I chose to add white chocolate chunks after processing gelato for a nice visual!

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Very, very good. I have wasted $$$$ of Valhrona chocolate/cocoa in other recipes that turned out disastrous so the first time I made this was with Hershey's cocoa powder. Wonderful! I had never made a custard-based ice cream. The texture was right: the "mouth feel" that is of utmost importance in frozen desserts. Fresh raspberries are in season so I also had homemade raspberry sorbet in the freezer. A small amount of each was so wonderful I didn't even bother with cookies or other garnishes. For the peeps who had trouble with ice crystals, Alton Brown said the small amount of alcohol makes all the difference. I probably should have given it 5-stars but have never rated a recipe here. Definitely worth the time and energy.

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My husband visited Italy years ago and has been raving about its gelato ever since. Haven't been impressed with the stuff I've eaten at "authentic" Italian restaurants (those owned by Italians. I was looking for a chocolate ice cream recipe for my husband (who is world's primo choco-holic when I stumbled upon this gelato recipe. OMG. Even I like it and I'm immune to chocolate ice cream's seductions. With all of the frozen desserts I've been making in my Cuisinart ice cream maker this summer, my new best kitchen friend has become the Flex-it silicone measuring cup set from Williams Sonoma. Heat-proof, easy to handle, and spout flexes while pouring chilled ingredients into ice cream maker.