Ina’s Deeply Chocolate Gelato

Even though we like frozen desserts all year ’round, they’re especially refreshing when it’s hot out. And being that Summer is right around the corner, I’m sure you’d all agree that it’s the perfect time to make gelato!

From what we can tell, Ina Garten really likes chocolate. Everything chocolate that she makes is really chocolatey. So it isn’t a surprise that her Deeply Chocolate Gelato is rich, creamy and, just like the title says, deeply chocolatey. If you really like chocolate and gelato, make this.

And if you like chocolate, you should make her Outrageous Brownies, which we’ve made a pareve version of a bunch of times (but they were pre-blog, so unfortunately we didn’t take photos… next time!)

Where were we? Oh, yes. Chocolate gelato. You should probably serve it with something not as chocolatey, like a fruity syrup or whipped cream.

Ingredients:

  • 2 1/4 cups whole milk
  • 1/3 cup heavy cream
  • 3/4 cup sugar, divided
  • 1 cup unsweetened cocoa powder
  • 2 ounces bittersweet chocolate, finely chopped
  • 4 extra-large egg yolks
  • 2 tablespoons Kahlua (or any Mexican coffee flavor liqueur)
  • 2 teaspoons vanilla extract
  • Large pinch kosher salt
  • 8 chocolates, roughly chopped, optional

Directions:

  1. Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
  2. Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don’t allow the mixture to boil!
  3. Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
  4. Pour the custard into the bowl of an ice cream maker and process according to the manufacturer’s directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

If you’re not a fan of chocolate, you could always make our Cookies and Cream Gelato.

  • http://en.petitchef.com vincent

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,

    Vincent
    petitchef.com

  • http://www.foodista.com/blog Alisa

    Wow, that looks so good! I’d love to try this one soon, it looks really wonderful.If you wont mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!