Deeply Chocolate Gelato

Ina Garten

2008, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Turning Up the Volume

Picture of Deeply Chocolate Gelato Recipe Photo: Deeply Chocolate Gelato Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 62 Reviews
Total Time:
4 hr 21 min
Prep
15 min
Inactive
4 hr 0 min
Cook
6 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 2 1/4 cups whole milk
  • 1/3 cup heavy cream
  • 3/4 cup sugar, divided
  • 1 cup unsweetened cocoa powder (recommended: Pernigotti)
  • 2 ounces bittersweet chocolate, finely chopped
  • 4 extra-large egg yolks
  • 2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)
  • 2 teaspoons pure vanilla extract
  • Large pinch kosher salt
  • 8 chocolates, roughly chopped, optional (recommended: Baci)

Directions

Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining 1/4 cup 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. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!

Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.

Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

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Newest Ratings and Reviews

Read all 62 reviews

  • on January 15, 2012

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

    people found this review Helpful.
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  • on August 17, 2011

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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!

    people found this review Helpful.
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  • on August 15, 2011

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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.

    people found this review Helpful.
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