Bittersweet Chocolate Gelato

Photo: Victoria

Ingredients

2 cups organic whole milk

1/2 cup organic heavy cream

1 cup organic sugar

1/4 cup unsweetened & unprocessed cocoa powder

4 ounces 70% Chocolate (preferably Theo Chocolate), chopped

5 large egg yolks

2 teaspoons pure vanilla extract

of sea salt

Preparation

In a medium saucepan bring the milk, cream and sugar to a light simmer, stirring constantly. Turn off the heat and add the cocoa powder and whisk until mixed well and whisk in the bittersweet chocolate until melted.

In a medium bowl, beat the egg yolks. Using a ladl e temper the egg yolks with the warm chocolate mixture. Once tempered add the egg yolk chocolate mixture into the saucepan and cook over medium-low heat, stirring constantly until thickened and a thermometer registers 180 degrees F.

Strain the mixture through a sieve, stir in the vanilla and the sea salt. Place plastic wrap over the top of the mixture and chill in the refrigerator, approximately 30 minutes-1 hour.

After chilled pour the gelato base into the bowl of an ice-cream maker and process according to manufacturer’s instructions.

Freeze for 20-30 minutes prior to serving.

Can be made several days ahead of serving. If making ahead, pull out of the freezer 10-15 minutes to soften prior to serving.

Serve with fresh berries & roasted cacao nibs.

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About

My go-to chocolate for my bittersweet chocolate gelato recipe is Theo Chocolate's 70% Dark chocolate bar. You may have heard me once or twice before but really I can barely bring myself to use any other chocolate in the kitchen. Made in Seattle. The first and still the only Fair-Trade & Organic certified Bean-To-Bar Chocolate Factory in all of North America! I'm yearning for a cocoa powder some day from our darling factory...as I do use a dash of cocoa powder in my gelato, Fair Trade & Organic of course, but it's no Theo! For Gelato vs Ice Cream check out my full blog post at honey dumplings.

Yield:

4 servings

Added:

Monday, May 2, 2011 - 6:07pm

Creator:

Victoria

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