Bittersweet Chocolate Gelato
By: Victoria
Published: Monday, May 2, 2011 - 6:07pm

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

1 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. 2 In a medium bowl,  beat the egg yolks.  Using a ladle 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. 3 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. 4 After chilled pour the gelato base into the bowl of an ice-cream maker and process according to manufacturer’s instructions. 5 Freeze for 20-30 minutes prior to serving. 6 Can be made several days ahead of serving.  If making ahead, pull out of the freezer 10-15 minutes to soften prior to serving. 7 Serve with fresh berries & roasted cacao nibs.

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.