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Desserts & Breads Ice Cream & Sorbet

Chocolate Gelato

I am one of those crazy people that will tell you that I prefer ice cream over gelato.  It has to do with growing up in Sweden and the ice cream I remember was so creamy that i just got attached to it as a kid. The only ice cream I eat in the US is Häagen-Dazs since that is the only thing that comes as close to the creaminess I remember as a kid.  Not fat free, not low fat, not frozen yogurt, just the real stuff.   The other stuff just does not satisfy me. I do now and then find specialty shops here and there that make some great ice cream as well.  But gelato I never really enjoyed.

I am also one of those crazy people that will tell you if there was only one dessert that you can eat for the rest of your life it would choose ice cream.

Since I have been experimenting with ice cream at home I decided to experiment with gelato as well.

Well this recipe was a winner.  I think I might just like this chocolate gelato more than any other ice cream I have done at home.

I know that at the end this is not true gelato since gelato has to churn at a slower speed than ice cream and my ice cream maker only has one speed.  But gelato is made with a greater proportion of whole milk to cream (also less air but again I have this one speed ice cream maker and can’t control that).  But somehow with the ice cream maker the ratio of cream to milk this was just so smooth and creamy, not thick like ice cream but creamy enough and the flavor was out of this world.

I have made this ice cream a few times and used different kinds of chocolates and they all work great.  I think Ferrero Rocher was probably my favorite though.

I served this gelato at a dinner party, and the bowls were licked.

Chocolate Gelato

Adapted from Ina Garten

2¼ cups whole milk
1/3 cup heavy cream
¾ cup sugar, divided
1 cup unsweetened cocoa powder (Scharffen Bergen)
2 ounces bittersweet chocolate, finely chopped (Scharffen Bergen 70%)
4 extra-large egg yolks
2 tbsp Bailey’s Irish Cream
2 tsp pure vanilla extract
Large pinch of kosher salt
8 chocolates, roughly chopped (Baci, Toblerone or Ferrero Rocher)

Heat the milk, cream, and ½ 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.

Place the egg yolks and the remaining ¼ cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3-5 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. Don’t allow the mixture to boil!

Pour the mixture through a sieve into a bowl and stir in the Bailey’s, 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 according to the manufacturer’s directions. Stir in the chocolates (Baci, Toblerone or Ferro Rocher), and freeze in quart containers. Allow the gelato to thaw slightly before serving.

Other Similar Recipes:

Honey Ice Cream
Peach Sorbet
Ice Cream Petite Fours
Chocolate Panna Cotta

Year Ago: Quiche

 

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Comments

  1. Sensational, Ewa! Although I feel a bit guilty about it — my family owns a small, organic dairy farm, and raw cream is always in plentiful supply — I’ve been making more gelato lately and enjoying its contrast with richer, creamier, and fluffier home made ice cream. Your recipe here is simply stunning, and I look forward to trying it.

  2. As Barbara said, it really is sensational. I would love to try your recipe soon. Particularly love the twist with different chocolates in there. Delishhhh!

  3. My parents owned an ice cream stand when I was growing up and we made homemade gelato with flavoring imported from Italy. I think I might always have a soft spot in my heart for gelato over ice cream, though, I always felt that they were interchangeable, even though there are differences.

  5. I’m the opposite of you- I love all things soft serve/frozen yogurt/gelato, but I’m not a huge fan of regular ice cream! This chocolate gelato looks incredible! Love how it looks a bit melty…mmm…

  8. I’m thisclose from licking my computer screen—although something tells me this would be a very bad idea.

    P.S.: I’ve always loved your photography, Ewa, but it’s gotten even more stunning lately! Any secrets? The framing is perfect and the images just pop off the page. Lovely!

    • Delishhh replied: — March 18th, 2011 @ 8:59 pm

      Maddie – you know you made my day when i read this! The thing lacking on my blog was my photography and after reading the camera manual and doing trial and error for awhile and i wasn’t getting any better i decided to find help elsewhere. About three weeks ago i took a 4 hour food photography class from a professional food photographer. Then the only other thing is i got a tripod. No new camera, no new fancy lens. Now i try to take my pictures during the daylight as much as i can and i use my tripod. That is pretty much it. Now i just need to continue to practice and practice.

  9. Gelato? Ice Cream? I grew up loving gelato and loving ice cream for the Universty of Wisconsin’s Babcock Hall.
    Ice cream and gelato are close cousins, and if everything is delicious, why pay attention to family feuds?
    Beautiful picture, made my mouth water.

  14. Well it looks marvelous, even if it was churned at one speed! 🙂 I’m like you, I would pick ice cream if I could only choose one dessert to have the rest of my life.

  15. Wow… I would have a hard time resisting that gelato! I am a big ice cream lover, but anything creamy and decadent will make me hard-pressed to say no!

  22. I share your love of ice cream, it is an addiction here. I’ve experimented with it too. This gelato looks very rich and yummy. I have got to try it. Have your every tried Blue Bell ice cream its a delicious brand it originated in TX.

  24. Thank you very much for publishing this recipe! I used my ice cream maker attachment for my KitchenAid stand mixer, and this gelato turned out beautifully, as it allowed me to mix at a slower speed. I lived a long time in Italy and really missed the gelato because it was never too sweet; this proved authentic and I really appreciate it! Please keep up the great work 🙂

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