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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 31-40 of 69

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  • on February 28, 2010

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    It took a little while to make this terrific gelato - but what else is there to do on a snowy, grey Saturday than enjoy yourself making an intense, chocolatey dessert? All the steps were easy, the result is worth every minute. And SO rich and smooth and delicious! The next time I make this I think I will add marshmallows and some crushed pretzels. . . The options are endless!

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  • on February 24, 2010

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    I made ithis gelato twice, once exactly as Ina wrote it, which was fabulous, and then again, substituting 1% milk for both the "Milk" and the "Cream", egg WHITES for the yolks, and chopped Hershey's Dark Chocolate kisses for the "good chocolate" [since I ate all the good stuff making the first batch!] I didn't even use my ice cream maker the second time, just cooled it and poured it into six half-cup freezer containers. But we relished it both ways ... even my clodded-cream loving husband! He thought it tasted, get this, "almost too rich"! Much less guilt + much more fun!

    The only problem we had is that the gelato was too hard to get out of the container (using whole milk/cream or 1% milk. That's why, the second time, I used smaller containers so that I could dip them in hot water and flip them out into a bowl to soften. It takes a full half-hour to soften, but oh it is so good!

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  • on February 15, 2010

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    Possibly the best thing I have every put in my mouth. I have never made gelato before and I made this for Valentine's Day and we could not believe how delicious it was. The baci candies really put it over the top.

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  • on February 13, 2010

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    We have been on an ice cream making kick lately - testing many recipes out there - and this is by far the best use of the ice cream maker!! So velvety-smooth and rich... and the Kahlua and vanilla really enhance the chocolate flavor. I made the custard the night before and put it in the ice cream maker the next AM for company that night. I didn't have Baci, so I added chopped Lindt white chocolate - YUM!!!

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  • on January 17, 2010

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    We made this recipe with my friend for a dinner party. Everyone enjoyed it, very chocolately but not too heavy. Also very easy to make. We added some orange zest which was good, but next time I will try it without it. Can't wait to make it again.
    Thank you Ina.

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  • on January 08, 2010

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    You can get it at any liquor store. It isn't one of those hard to find ingredients. Ask the staff where the Kahlua is. I've never ever had a problem finding it. Kim from MN

    And I can't wait to try this...well I can because we're in the deep-freeze right now... but as soon as January thaw happens I'm all over this!!

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  • on December 29, 2009

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    I used this recipe and took a few liberties with it to make it work for us. We raise dairy goats and I'm always looking for ways to use up all that milk! GELATO to the rescue...it uses more milk than ice cream and we love it. I used what I had laying around, frangelico instead of Kahlua, Ferrero Roche (sp? candies instead of italian cookies, etc. Ina~you're a GENIUS!

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  • on December 02, 2009

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    Can anyone tell me what you can use in place of the Mexican coffee flavor liqueur. ? I don't think you can even buy that where we live.
    Thanks

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  • on November 02, 2009

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    Great gelato recipe. The texture is very smooth and has an intense chocolate flavor. It's so fresh and delicious.

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  • on October 17, 2009

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    I've made this recipe a couple of times and followed the directions and ingredients exactly. It's perfection! It's an easy recipe, but I'm wondering if anyone has made it in advance and allowed it to chill overnight before putting it in the ice cream maker? I want to make it for some guests who are very serious about chocolate on a work night and I'm afraid to deviate from the recipe...it is so good!!

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