The Pioneer Woman Tasty Kitchen
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Rich Dark Chocolate Gelato (Cioccolato Scuro e Ricco Gelato)

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

Sometimes the most simple recipes are the most flavorful and that’s certainly the case here. This easy recipe has no egg yolks to temper and you don’t need a thermometer to ensure it reaches a certain temperature as it cooks. The addition of cornstarch provides excellent water absorbing properties to reduce the ice crystals that so often plague homemade ice creams and gelatos. Be sure to use high quality cocoa powder.

Ingredients

  • 3 cups Whole Milk, Divided
  • 1 cup Granulated Sugar
  • 2 Tablespoons Cornstarch
  • ¾ cups Dutch Processed Cocoa Powder
  • 1 pinch Fine Salt
  • 1 teaspoon Pure Vanilla Extract

Preparation

In a medium-sized mixing bowl, whisk together 1 cup of milk, sugar, cornstarch, cocoa powder and salt. Set aside.

In a large heavy bottomed saucepan over medium heat, bring the remaining 2 cups of milk just below the boiling point (bubbles will appear around the edges of the pan). Add the cocoa mixture into the hot milk and continue to heat, stirring constantly, until the mixture thickens (about 10 minutes). Remove from heat and stir in the vanilla extract.

Allow mixture to cool, then transfer to an airtight container and chill overnight (for quicker results, see my note below).

Then process in your ice cream maker following the manufacturer’s instructions. Transfer to an airtight container and store in the freezer until you are ready to serve.

Soften at room temperature for 10 minutes before serving.

Makes 1 quart. Base can be made up to 5 days before processing in ice cream maker.

Note: If you’re in a hurry and want to skip the chilling overnight step, pour the gelato base into a glass or metal bowl which is then placed into a larger bowl containing a lot of ice water. Stir the mixture frequently until it reaches 40 F; then proceed as directed above.

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Avatar of wrdsmth24

wrdsmth24 on 7.26.2013

I made this last weekend and had to give the last little bit away because I couldn’t be trusted not to eat it all in one final sitting. Moderation wasn’t happening. I’m making it again this weekend to share with some fellow chocoholics and I can’t wait to have another taste (or 20!). This gelato was so smooth, and the flavor was deep but simple. Like Patricia says, use a quality Dutch processed chocolate because that’s the flavor you’re going to end up with.

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