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Cover: Founding Flavors

02Dec 12

Heavenly Dark Chocolate Gelato

For the past two weeks, I’ve been on a quest to make a flavorful homemade gelato that maintains the creamy texture of store-bought brands.  I tried endless recipes, which called for various combinations of skim milk, whole milk, heavy cream, and half-and-half.  The results ranged from flavorless to icy to a soft custard and then finally to a heavenly dark chocolate gelato that made the frustrations of the past two weeks well worth it.

Enjoy!
Sonia
www.foundingflavors.com

 

Equipment:
Ice cream machine

Ingredients:
Chocolate shavings, preferably with 65% cacao content: ½ cup
Cocoa powder, unsweetened: ¾ cup
Cognac: 2 tablespoons
Egg yolks: 4
Half-and-half: 2 cups (2 cups of whole milk can be substituted but it will not be as creamy.)
Heavy cream: 1 cup
Powdered milk, skim: ¼ cup
Sugar: 1 cup

Instructions:
1. Place sugar and one cup of half-and-half in a medium saucepan and let it simmer on low heat for one minute, stirring occasionally.

 

 

 

 

 

 

 

2. Whisk the four egg yolks in a bowl.  Then add a little bit of the heated sugar and half-and-half mixture to the eggs and stir for ten seconds.  Now, pour this mixture into the saucepan containing the sugar and half-and-half mixture.

 

 

 

 

 

 

 

 

3. Add the cocoa powder to the mixture and allow the mixture to simmer on low to medium heat.  You can use a jam and sugar thermometer to wait for the temperature to rise to roughly 170-180°F.  If you don’t have a thermometer you can let the mixture simmer for 2 minutes, stirring occasionally.  The mixture might start to splatter so lift the saucepan from the heat, as necessary.

 

 

 

 

 

 

 

4. Now, stir in the remaining cup of half-and-half, the heavy cream, and powdered milk. Stir mixture for 2 additional minutes on low heat.

 

 

 

 

 

 

 

5. Strain the mixture.

 

 

 

 

 

 

 

6. Once the strained liquid gelato mix has been collected in a bowl, add the cognac and stir.

 

 

 

 

 

 

 

7. Cover the bowl and refrigerate for at least six hours.

8. Now, add the chilled mixture into your ice cream machine and let it run for 30 minutes.

 

 

 

 

 

 

 

9. During this time, use a chocolate shaver or a vegetable peeler to collect ½ cup of chocolate shavings from the best quality dark chocolate bar you can find.  I used Felchlin’s Grand Cru Maracaibo 65%.

 

 

 

 

 

 

 

10. 15 minutes into the mixing of the ice cream, pour in the chocolate shavings and let machine run for the remaining 15 minutes.

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