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Deeply Chocolate Gelato Recipe

Deeply Chocolate Gelato

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (69)

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Average Rating:

Total Reviews: 69

Showing 11-20 of 69

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  • on July 23, 2011

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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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  • on June 27, 2011

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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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  • on June 27, 2011

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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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  • on June 13, 2011

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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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  • on May 27, 2011

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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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  • on February 13, 2011

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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!

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  • on February 12, 2011

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    Easy, rich and delicious!

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  • on February 08, 2011

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    If we were in Paris the comment would be "C'est formidable!".
    Mercy this is good!
    Ina's recipes never ever fail me.
    I serve it using a 1 tablespoon ice cream scoop to place two scoops in a stemmed liqueur glass and use an espresso sized spoon.
    It's so elegant and so rich.
    Making it again next weekend - special request from the guest of honour for this gelato instead of a birthday cake.

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  • on January 30, 2011

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    This was a great recipe; I made some changes because I try to eat healthier. I used only fat free milk, ¼ cup of splenda with the milk, and 1/5 cup of heavy cream. Then I used ¼ cup of sugar with only 2 egg yolks, it came out still very creamy and chocolaty. I was surprised of the richness of the taste it was great!

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  • on January 29, 2011

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    What do you mean 3/4 cup sugar (divided. does it mean little at a time?

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