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Portofino Gelato (Chocolate)




Source of Recipe


Williams-Sonoma Catalog


Recipe Introduction


A creamy, rich, dense ice cream. This is all chocolate, so use the best you can find. Let it get a little soft before serving. Make meringues with the eggs whites that are left over – Martha Stewart’s Coconut Topped Meringues recipe calls for exactly five whites and they are delicious with this ice cream!


List of Ingredients




2 c. milk
5 egg yolks
1/3 c. sugar
3 T. light corn syrup
4 oz. bittersweet chocolate, milted
1/4 c. unsweetened cocoa powder, sifted


Recipe



In saucepan over medium-high heat, bring milk to simmer. Remove from heat. In bowl, whisk together egg yolks, sugar and corn syrup. Gradually pour in hot milk, whisking constantly. Return the mixture to saucepan; set over medium-low heat. Cook, stirring slowly and continuously with wooden spatula, until custard thickens and finger drawn across back of spatula leave a path, about 6 minutes; do not let boil.

Pour custard through medium-mesh sieve set over clean bowl. Stir in chocolate and cocoa. Place bowl in larger bowl partially filled with ice water; stir occasionally until cool. Cover; refrigerate at least 2 hours or up to overnight.

Transfer custard to ice cream make; freeze according to manufacture’s instructions. For best texture, serve gelato immediately.

Serves 6.