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Dark Chocolate Gelato

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"Using both semisweet chocolate and unsweetened cocoa powder gives this gelato an intense chocolate flavor. The vanilla extract softens the natural bitterness of the chocolate, making it rounder and fuller."

List of Ingredients

◦ 2 cups milk
◦ 5 egg yolks
◦ � cup sugar
◦ 2 tablespoons light corn syrup
◦ 4 ounces semisweet chocolate, chopped
◦ � cup unsweetened cocoa powder
◦ 1 teaspoon pure vanilla extract


Recipe

In a heavy saucepan over medium-high heat, bring the milk to a simmer. Remove from the heat.

In a bowl, whisk together the egg yolks, sugar, and corn syrup until blended. Gradually add the hot milk to the yolk mixture while whisking constantly. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and constantly with a heat-resistant spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 6 minutes. Do not allow the mixture to boil.

Pour the custard through a medium-mesh sieve set over a clean metal bowl. Add the chocolate and cocoa powder and stir until the chocolate melts. Stir in the vanilla. Let the mixture cool, cover, and refrigerate until cold, at least 3 hours or up to 24 hours.

Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Serve the gelato right away. Or, transfer to a covered container and place in the freezer for up to 3 days (the longer you freeze the gelato, the more it develops the texture of ice cream.)

Makes about 1 quart





❧ Serving frozen desserts:
Since intense cold mutes flavors, most frozen desserts benefit from sitting for a few minutes at room temperature before serving. Five minutes or so on the countertop is usually sufficient for ice creams.