Rich Dark Chocolate Gelato

The hubs really loves dark chocolate and he really loves ice cream so how do you think he feels about this Rich Dark Chocolate Gelato?  He really-really loves it!  I've said this before, but sometimes the most simple recipes are the most flavorful and that's certainly the case here.  

This easy recipe has no egg yolks and you don't need a thermometer to ensure it reaches a certain temperature as it cooks.  You'll also notice the recipe doesn't call for heavy cream which can mute the flavor of chocolate.  The addition of cornstarch provides excellent water absorbing properties to reduce the ice crystals that so often plague homemade ice creams and gelatos.  For the best flavor, be sure to use a high quality Dutch-processed cocoa powder rather than common grocery store varieties.  I've listed several recommendations below.

A word about ice cream makers.  I have two Cuisinart ice cream makers, the kind with the coolant-filled bowls that have to be frozen for 24 hours between batches.  They work very well and I would recommend them to anyone, but I recently had the pleasure of testing two self-refrigerating compressor machines.  They're more expensive than the freeze-ahead models, but the convenience of being able to make consecutive batches on a moment's notice makes the increased price so worth it to me.

Of the two models I tested, one was the clear winner - The Breville Smart Scoop.  The Breville is the quietest machine I've ever used; purrs like a kitten.  It also has 12 hardness settings so you can freeze your sorbet, frozen yogurt, gelato, or ice cream just the way you like it; it has a super neat "hold" feature to keep your frozen creation at the desired consistency for up to 3 hours; and it sings a cute little ditty to let you know when the cycle is done.  Oh, and extra bowls for this machine only cost about $10 compared to the $30-45 you have to pay for the freeze-ahead models.  I can't say enough good things about the Breville Smart Scoop and it's going on my list of favorite small appliances.

Items used to make this recipe:

(affiliate links)

• my favorite ice cream maker https://amzn.to/3Nu0Y55

• the best dutch-processed cocoa powder https://amzn.to/3lHKx7h

• the best pure vanilla extract https://amzn.to/3WvZRWK

• heavy-bottom sauce pan https://amzn.to/3r69hHq

• ice cream freezer container https://amzn.to/3r3BmCn

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Dark Chocolate Gelato

Cioccolato Scuro e Ricco Gelato

makes 1 quart

Printable Recipe

Ingredients

• 3 cups whole milk, divided

• 1 cup granulated sugar

• 3/4 cup Dutch-processed cocoa powder

• 2 tablespoons cornstarch

• pinch of fine salt

• 1 teaspoon pure vanilla extract

Directions

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

2. 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).

3. Add the cocoa mixture to the hot milk and continue to heat, stirring constantly, until the mixture thickens (about 10 minutes).

4. Remove from heat and stir in the vanilla extract.

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

6. Process in your ice cream maker following the manufacturer's instructions.

7. Transfer to an airtight container and store in the freezer (I love this one).

8. Soften at room temperature for 10 minutes before serving. Makes 1 quart.

Notes

• 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 40F; then proceed as directed above.  

• Base can be made up to 5 days in advance - store in refrigerator until ready to churn.

Creme Brulee Ice Cream

I had a big bowl of unused egg yolks leftover after a recent baking project so I searched online for an interesting recipe to use them.  The last time this happened I made this Lemon Poppy Seed Overload Cake.  But this time I made what is quite possibly one of the most delicious things I've ever eaten in my entire life.  Imagine if you will - plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath.  Oh yea baby - this recipe is worth every single calorie-laden bite.  Your family and friends are going to flip over this one.

Oh my, this stuff is amazing!!

Items used to make this recipe:

(affiliate links)

• creme brûlée set https://amzn.to/2WxBmIP

• kitchen torch https://amzn.to/2WBLro1

• my favorite ice cream/gelato maker https://amzn.to/2WyA7sQ

• less expensive ice cream/gelato maker https://amzn.to/2uyDofK

• butane fuel https://amzn.to/2WwJoS5

• heart shaped ramekins https://amzn.to/2V7a4bV

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Creme Brulee Ice Cream

serves 6

Printable Recipe

Ingredients

• 10 egg yolks

• 3/4 cup granulated sugar

• pinch of salt

• 2 cups cold heavy cream

• 1 cup whole milk

• 1 whole vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)

• 1/4 cup turbinado sugar (aka sugar in the raw)

Directions

1. In a medium bowl, whisk egg yolks, granulated sugar, and salt together; set side.

2. In a 4-quart heavy-bottomed non-stick pan over medium heat- combine the milk and whole vanilla bean that has been split open and the seeds scraped out (both the bean pod and the seeds go into the pan with the milk - if you're using vanilla extract instead, don't add it at this point).

3. Over medium heat, cook the milk until it starts to bubble around the edges of the pan.

4. Remove from heat and whisk about 1/4 cup of the hot milk into the egg yolk mixture; repeat with another 1/4 cup of hot milk.

5. Pour the now warm egg yolk mixture into the pan containing the remaining hot milk; stir to combine.

6. Return pan to the stove top (med heat) and cook- stirring constantly, until the mixture reaches a temperature of 170-180F.

7. Remove pan from heat and strain mixture through a sieve into a large bowl to remove the vanilla bean pod and any bits of egg that might have coagulated.

8. Stir in cold heavy cream (and vanilla extract if using).

9. Chill in airtight container for at least 4 hours before churning (or up to 48 hours - the colder, the better).

10. Churn ice cream according to manufacturer's directions.

11. Divvy the ice cream into heat-sage ramekins, leaving about 1/4-inch of space at the top

12. Freeze until ice cream is frozen solid (this can be done several days in advance - cover ramekins with plastic wrap).

13. Just before serving, use kitchen torch to heat the surface of the ice cream just slightly so the turbinado sugar will stick to it.

14. Add a layer of turbinado sugar over the top of each ramekin; then caramelize the sugar using a kitchen torch (I like an extra thick layer of caramelized sugar so I repeat this step by sprinkling a second layer of turbinado; then caramelize with the torch again). Serve immediately.

recipe adapted from Cafe Johnsonia