Deeply Chocolate Gelato

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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.

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Fabulous, creamy and the most wonderful texture! Reminded me of a superb one I had in France. I couldn't find the Pernigotti cocoa anywhere in the state of NC so used Ghiradelli instead but would like to hear Ina's second choice in chocolates. I made the custard two nights in advance, doubled the recipe, omitted the Kahlua and Baci and used an electric hand mixer. I have an electric ice cream maker that requires the ice and salt and would like some recommendations on the type of ice cream machines to use since this was very messy and extremely noisy. I have a friend who makes ice cream but always has the ice crystals and the texture is not worth the effort. Should I stay with the ice and salt machine or is there a reasonably priced machine that does not produce the ice crystals and produces a smooth and silky result? I hope Ina has a Vanilla Gelato recipe to go along with this one! Every Ina recipe has always exceeded our expectations...so amazing and a million thanks!!!

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This is the most amazing gelato! It made me feel like I was back in Rome, Italy! It is the best tasting gelato I've ever had, and so decadently chocolate! It is perfect. Thank you, Ina!

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izzyther_11041838 you hit my pet peeve of low ratings when you haven't made a recipe and aren't sure how to read one. It says 1/2 cup sugar in a pot and then later the remaining 1/4 cup. The most important thing in successful baking is accuracy which can be read by reading the recipe and certainly not by giving low ratings to recipes you haven't made. Sorry, just read another 5 star "that looks so good can't wait to make it", drives me nuts!

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Smooth,creamy, and yes,deeply chocolate. Loved it! All us chocoholics can really get our "chocolate on" with this one.

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I love it! I am a gelato connoisseur and I found this one to be one of my favorites.

To be quite frank, Olive Garden's chocolate gelato is my all-time favorite. Sadly, they decided to 86 it off of their menu. This gelato recipe is the closest I've come yet to matching that recipe.

This recipe is EXTREMELY CHOCOLATY! I love it, but my family can't handle it. If you can't, find a lighter chocolate gelato or train your taste buds. Also, the colder (more frozen you make this gelato, the less chocolaty it will be.

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This is such an amazing dessert recipe! It was not too sweet and had a great chocolate flavor. I substituted semi-sweet chocolate for the bitter-sweet chocolate and it still turned out absolutely amazing! Fantastic recipe, Ina!