Chocolate Gelato
My Mug Ice Cream Maker
$29.99
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Ingredients
4 large egg yolks
¾ cup sugar
2 cups whole milk
1 cup heavy cream
⅓ cup unsweetened cocoa powder
⅔ cup chopped dark chocolate
½ teaspoon kosher salt
½ teaspoon pure vanilla extract
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Instructions
In a medium saucepan, whisk together the egg yolks and sugar until mixture is smooth, thick, and a pale yellow color. This will take around 30 seconds. Then whisk in the milk, cream, salt and vanilla until evenly combined.
Place the saucepan over medium heat. Whisking almost constantly, cook the mixture until an instant-read thermometer reads 170ºF, approximately 10 minutes.
Remove from heat and whisk in cocoa powder and dark chocolate until well combined. Allow to cool slightly.
Strain the gelato base through a fine mesh strainer into a medium-size bowl, preferably one with a pouring spout.
Place plastic wrap directly against the surface of the liquid to prevent a skin from forming. Chill until the mixture is very cold, at least 6 hours or up to two days in advance.
When ready to churn, briefly whisk the mixture. Power on the Dash Ice Cream Maker and begin churning before pouring in ingredients. Pour mixture in through Ingredient Chute. Once the gelato has churned for about 20-25 minutes, it will likely be a soft serve consistency.
Transfer to a loaf pan (or similar sized pan), cover, and freeze until fully frozen but scoopable, up to 2 hours.
Scoop, serve, and go loco for cocoa!
Chef Tip:
If the gelato is too firm to scoop directly out of the freezer, let it sit on the counter or in the refrigerator for 5 minutes before serving.
