Dark Chocolate Gelato

Directions

1. 1Whisk the cocoa into the milk and cream, then warm until steaming.
2. 2Beat the egg yolks with the sugar until pale, then temper with a little of the hot cocoa-milk.
3. 3Return to the pan and cook gently to 165-175F, then stir in the chopped chocolate until melted.
4. 4Strain, cool fully, pour into a Creami pint under the max line, and freeze flat for 24 hours.
5. 5Process on the GELATO preset, adding milk and Re-spinning if crumbly.
6. 6Scoop and serve.

Tips

• Freeze your pint completely solid for at least 16 hours; if it's still soft in the center, wait another 8 hours before spinning, or your gelato will come out too icy.
• After spinning, if the texture feels crumbly or powdery, add a tablespoon of cold milk or cream and run the program again for a smoother, creamier result.
• Make sure your egg yolks are fully incorporated into the cream and milk mixture before pouring into the pint container; lumps won't smooth out during freezing.

Variations

• Swap half the cocoa powder for instant espresso powder to deepen the chocolate flavor and add a subtle coffee note.
• Use dark chocolate chips instead of chopped bittersweet chocolate, or do a 50/50 mix of dark and milk chocolate for a sweeter, creamier gelato.

FAQ

Can I use a substitute for egg yolks?

You can use 2 tablespoons of cornstarch mixed into the milk and cream as a binder, though the texture won't be quite as rich and custardy. Pasteurized eggs are also a safe option if you're concerned about raw eggs.

How long does the gelato keep after spinning?

Once spun, keep it in the freezer in an airtight container for up to 3 days; after that, ice crystals form and the texture gets grainy. You can always re-freeze the pint and re-spin it if needed.

My gelato came out too icy after spinning. What went wrong?

This usually means the pint wasn't frozen completely solid; make sure it's rock hard before inserting it into the Creami. If it was solid, add a splash of cold milk or cream and re-spin to get a creamier texture.

Can I make this with less cream to cut calories?

Yes, you can swap up to half the heavy cream for whole milk, but the gelato will be slightly less creamy and rich; the texture will still be good as long as you let the pint freeze solid and the Creami processes it fully.

Nutrition

Per serving · makes about 2 servings · estimated