When I went to Italy in my 20’s (it’s sad that I can say that!) one of my favorite things on a warm afternoon was chocolate gelato. Oh my what a treat. We recently got an ice cream maker and the very first recipe I wanted to try was a homemade chocolate gelato recipe. I begged Lacy (who is the real cook in our house) to make it. To my surprise, I met with little resistance!
This recipe is fairly simple to make, and literally it tastes just like the rich chocolate gelato I had in Italy. The only ingredients you probably won’t have in your pantry already are heavy cream. Remember that with gelato, you’ll need only the egg yolks, (save the whites for breakfast).
I absolutely loved this gelato. We will absolutely be making it again. Smooth, creamy, melt in your mouth goodness. Ummm, yea, it’s that good. I would definitely invest in an ice cream maker, it was simple to make but probably a little difficult without one! Enjoy this delicious recipe!
- 2¼ cups 2% milk
- ⅓ cup heavy cream
- ¾ cup sugar, divided
- ½ cup unsweetened cocoa powder
- 2 ounces bittersweet chocolate, finely chopped
- 4 extra-large egg yolks
- 2 teaspoons pure vanilla extract
- Large pinch kosher salt
- Heat the milk, cream, and ½ cup of sugar 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.
- Place the egg yolks and the remaining ¼ cup sugar in the bowl of an electric mixer 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 saucepan and cook over medium-low heat, stirring constantly, until thickened.
- A candy thermometer will register about 180 degrees F. Don't allow it boil!
- Pour the mixture through a sieve into a bowl and add the vanilla and salt.
- Place a piece of plastic wrap directly on top of the custard and chill completely.
- Pour the custard into the bowl of an ice cream maker and process for about 45 minutes.
- Place into freezer and eat when convenient
Are there more instructions? They don’t show up.
Sorry!! I added the recipe instructions!
Thank you
Can I make this in my Cusinart Ice Cream maker? I just got one, and it says it only takes 20 min to make ice cream.
Yes absolutely! We made ours in our Cusinart Ice cream maker!
OMG. Just read this recipe and I can taste it! But I sent the brand new ice cream maker to donations cuz *I* would not be making ice cream but adhering to a healthy diet…ugh! I may go see whats availa le…
AMAZING! Thank you for this wonderful, delicious recipe! It tasted just like the gelato we had in Italy last week 🙂
I am impatiently waiting for this to cool down. Since The spatula needed cleaning anyway, I gave it a quick ‘prerinse’ . Its already delicious!!!
The recipe was easy to follow, thanks!
Having read this I believed it was rather enlightening.
I appreciate you spending some time and effort to put this article together.
I once again find myself spending way too much
time both reading and posting comments. But so what, it was still worth it!
Excellent web site. A lot of helpful info here.
I’m sending it to several pals ans also sharing in delicious.
And certainly, thank you to your sweat!
My sister and brother in law will be making a visit soon. They both are gelato fans. I can’t wait to try this recipe, of course I will need to do a test batch – YUM!
How many servings does this make
This gelato is perfect. Be sure to use the very best cocoa powder you can find. I used Scharffen.
Heat the milk, cream, and ½ cup of sugar 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.
Place the egg yolks and the remaining ¼ cup sugar in the bowl of an electric mixer 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 saucepan and cook over medium-low heat, stirring constantly, until thickened.
A candy thermometer will register about 180 degrees F. Don’t allow it boil!
Pour the mixture through a sieve into a bowl and add the vanilla and salt.
Place a piece of plastic wrap directly on top of the custard and chill completely.
Pour the custard into the bowl of an ice cream maker and process for about 45 minutes.
Place into freezer and eat when convenient.
made this chocolate home made gelato last night, turned out amazing!! thanks!
I made this oh so awesome dessert last night. It is seldom that I make a recipe the first time that I am happy with. This one is the exception to the rule. Thank you!
Excellent taste and texture – just like the gelato in Venice! I was unsure about heating the custard until thickened but without boiling, so took it off the stove just as bubbles were forming even though it didn’t seem thickened yet. However, the finished product was perfect!