it’s finally warm enough to start making ice cream again, and i’ve already got a few new flavors that i’m really excited to share with you. but this one is definitely the one i am most excited about right now.
it’s nothing fancy, and doesn’t sound so exciting – we’ve all had chocolate ice cream before, right? i decided to make this recipe because i was craving something chocolatey, but i wasn’t expecting anything so extravagant.
but i stand corrected. this gelato is really, really special. it is perfectly rich and creamy, with the deepest, darkest, chocolatiest flavor i’ve ever had in an ice cream. the sweetness level is perfect – it’s not over-the-top sweet, so it still maintains that bittersweet chocolate flavor, but it packs just enough of a sugary punch to satisfy any sweet tooth. and the little bits of dark chocolate throughout really take it to the next level.
so i’d strongly recommend that you make this gelato at your nearest convenience. but be warned – you won’t be able to stop at one serving.
- 2¼ cups whole milk
- ⅓ cup heavy cream
- ¾ cup sugar, divided
- 1 cup unsweetened cocoa powder
- 2 ounces bittersweet chocolate, chopped
- 5 large egg yolks
- 2 tablespoons coffee liqueur
- 2 teaspoons vanilla extract
- a pinch of salt
- 5 ounces dark chocolate
- in a medium saucepan over medium heat, cook the milk, cream, and ½ cup of the sugar until the sugar dissolves and the milk starts to bubble at the edges. add the cocoa powder and stir until it is combined and smooth. remove the pan from the heat.
- put the egg yolks and remaining ¼ cup sugar in the bowl of a stand mixer fitted with the paddle attachment. beat the mixture on high speed for a few minutes, until it is pale and thick. with the mixer on low speed, slowly add the chocolate mixture to the egg mixture.
- pour everything back into the saucepan and cook it over medium-low heat, stirring, until it has thickened (but don't let it boil).
- pour the mixture through a strainer into a large bowl. add the coffee liqueur, vanilla extract, and salt, and stir to combine. cover the bowl with plastic wrap so that the wrap is sitting directly on top of the custard and refrigerate until it is completely chilled, at least a few hours.
- churn the gelato in an ice cream maker according to the manufacturer's instructions.
- to make the chocolate chips, while the gelato is freezing in the machine, melt the chocolate (in the microwave or over a double boiler). when the gelato is done, put some of it at the bottom of a tupperware. drizzle some melted chocolate over the top, and immediately stir it in - it will harden when it hits the cold gelato, and as you stir, it will break into little pieces. put more gelato in, followed by more drizzled chocolate, followed by more stirring. keep doing this until you have mixed all of the chocolate into all of the gelato.
- put the ice cream in the freezer for 4-6 hours to fully set up.