Italian Chocolate Ice Cream (Gelato)
12 servings
200 minutes
Italian chocolate ice cream (Gelato) is a true masterpiece born in the heart of Italy, where sweets become art. Its thick, rich texture with a velvety hint of bitter chocolate offers a deep, refined flavor that unfolds with each bite. Unlike regular ice cream, gelato has less air and fat content, making it denser and richer. Historically, its recipe dates back to the Renaissance when Italian masters sought ways to cool and enhance desserts. This dessert is perfect for enjoying alone or as an elegant finish to a romantic dinner. A light dusting of cocoa adds a touch of sophistication. Gelato is not just ice cream; it's the true embodiment of Italian passion for gastronomy.
1
In a large pot, mix lightly beaten egg yolks, 3 cups of milk, and sugar. Place on very low heat and stir until the mixture thickens. Remove from heat and slowly add the remaining milk and half of the chopped chocolate. Stir until smooth.
- Egg yolk: 12 pieces
- Milk: 6 glasss
- Sugar: 1 glass
- Milk: 6 glasss
- Dark chocolate: 340 g
2
Cool in the refrigerator or by placing on ice.
3
Chop the remaining chocolate and add it to the cooled mixture. Stir, transfer to a container, and freeze, stirring every 30 minutes.
- Dark chocolate: 340 g
4
Sprinkle with cocoa before serving.
- Cocoa powder: to taste
