Gelato Ice Cream
4 servings
35 minutes
Gelato is traditional Italian ice cream known for its creamy texture and rich flavor. Unlike regular ice cream, it contains less air, making it denser and creamier. This recipe offers a deep chocolate taste highlighted by caramel notes. Historically, gelato emerged in Italy during the Renaissance and became part of the culture of enjoyment and dessert-making art. Its softness is achieved through a careful heating and cooling process, while the addition of cocoa and dark chocolate makes it particularly rich. Gelato is perfect for summer days or as an exquisite dessert after a hearty dinner. Enjoy this Italian treat full of flavor nuances!
1
Heat the milk almost to boiling and add finely broken chocolate to melt it.
- Milk: 500 ml
- Dark chocolate: 100 g
2
Whisk the yolks with 130 grams of sugar until thick cream consistency.
- Egg yolk: 4 pieces
- Sugar: 140 g
3
Slowly add milk and cocoa to the yolks while continuing to whisk.
- Milk: 500 ml
- Cocoa powder: 40 g
4
Place the bowl with 'Gelato' on a pot of boiling water and heat to 80°C, stirring constantly. Remove from heat.
5
In a small saucepan, heat 2 tablespoons of sugar and 2 tablespoons of water until dark caramel forms, shaking the container.
- Sugar: 140 g
6
Pour the caramel into the 'Gelato' and mix well.
- Sugar: 140 g
7
When the gelato cools to room temperature, place it in the refrigerator until fully cooled, then transfer it to the freezer for a few hours, stirring occasionally.
