Gelato al Cioccolato (Chocolate Gelato)

To begin my journey in the gelato making world, I decided to start with something simple, Gelato al Cioccolato (Chocolate Gelato). I'm quite the chocolate lover so it wasn't exactly difficult choosing THIS as my first attempt at making gelato. I searched online for a simple recipe. I found several recipes that called for cornstarch as a thickening agent. I didn't want to use cornstarch. I wanted my gelato as natural, pure as possible. I finally found a recipe by Giada De Laurentis for a Hazelnut gelato. I used her technique but just modified it with chocolate ingredients. I sort of had to wing it but I was very happy with the results. So were the many people I gave samples to. It also surprised me how easy it is. I believe I will get creative next time. 

In the meantime, here is the recipe for my gelato al cioccoato (chocolate gelato)

Ingredients:

2 cups whole milk

1 cup heavy cream

1/2 cup sugar and 1/4 cup sugar

4 egg yolks

1/4 cocoa powder

1 cup semi-sweet chocolate pieces 

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves.

Meanwhile in a bowl mix the egg yolks with the 1/4 cup sugar using an electric mixer until the eggs have become thick and a pale yellow. 

Pour 1/2 cup of the milk and cream mixture into the egg mixture and beat.  Then add this mixture into the saucepan. 

Add the cocoa powder and semi-sweet chocolate pieces and stir constantly until the chocolate has melted and the mixture becomes thick enough to coat the back of a wooden spoon. I’d say about 10 minutes. Please make sure you do not boil the mixture.

Set the saucepan aside and let cool completely then place in the refrigerator until completely chilled. 

Once chilled place in ice cream maker and follow the machine’s direction. Depending on how thick you want it I’d say it should churn in the machine for at least 20 minutes.

Pour in an airtight container and freeze. Enjoy!