Deep Chocolate Gelato


This one is for the true chocolate lover out there. This is creamy, rich, decadence. This is indulgence. This one turns up it’s nose and laughs at other frozen chocolate treats. Fabio Viviani once said about gelato: “It’s what ice cream can only hope to be when it dies and goes to heaven.” Mmm, chocolate heaven… Gelato has less air in it than ice cream and therefore the texture is creamier and the flavors are stronger. A little goes a long way with this bittersweet chocolate gelato because it is so intense. And that is a wonderful thing in my world. It really coats your tongue and mouth. Imagine you took a thick, dark chocolate pudding and made ice cream with it. That is this.

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To give you an even better idea of how thick and luscious this gelato really is, here is the way the custard looks before it’s even put in the ice cream maker! Note how it is so thick that it’s sticking to the side of the ramekin (yes that’s right, I had to have a taste of it before freezing it and it was spectacular)…

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This really could be used as a pie filling or something…. Love it!

If you’ve been reading my other ice cream posts, you’ll know I lust after the gelato at Orien’s in Rochester, NY. This is the closest thing I’ve had by far to their dark chocolate gelato (which their BEST gelato, in my opinion lol). MOM- did you hear that??? Try this!

Do I really need to say anymore?

Now to give credit where credit is due: this recipe is based on “Chocolate Velvet Ice Cream” from Sarabeth’s Bakery. Yes I do love this cookbook lol. And I can’t wait to make the vanilla version of this for Troy!

***PRINTABLE RECIPE (DEEP CHOCOLATE GELATO PDF)***

Deep Chocolate Gelato

Ingredients:

  • 11 ounces high quality bittersweet chocolate, chopped (up to 62% cacao- if you use a higher percentage it may not incorporate as well into the custard. Feel free to use semisweet if you prefer)
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 1/3 cup plus 1 tbsp. orange blossom honey (or another MILD honey- honey doesn’t crystallize as much as regular sugar so this helps with the smooth texture but you really don’t want to taste the honey so mild is a must)
  • 1 tsp. pure vanilla extract
  • 8 large egg yolks

Directions:

  • Melt chocolate gently in a double-boiler over medium heat (a heat-proof glass bowl over an inch of simmering water in a medium saucepan- don’t allow bowl to touch the water or allow water to get into the bowl)
  • Remove the bowl from heat and set aside
  • Pour the cream and milk into a heavy medium saucepan and stir in the sugar and honey
  • Whisk the egg yolks in a heatproof medium bowl
  • Heat the cream mixture over medium heat, stirring very frequently with a spatula to dissolve the sugar, until the mixture is very hot but not quite simmering
  • Whisk ½ cup of the hot cream mixture into the eggs to temper them. Add another ½ cup and continue to whisk until fully incorporated
  • Add the tempered egg/cream mixture into the saucepan of cream and immediately reduce the heat to medium-low
  • Cook, stirring constantly with the spatula until the custard is thick enough that when a line is drawn through the custard with your finger, the line retains it’s shape (the temperature should be 180 degrees F)
  • Strain the custard through a sieve positioned over a medium heat-proof bowl (this is the bowl you will store the custard in overnight). This will remove any bits of cooked egg whites that would compromise the texture of the finished gelato.
  • Immediately stir in the vanilla extract, followed by the melted chocolate
  • Whisk vigorously to incorporate the chocolate
  • To be absolutely sure of a smooth texture, process briefly with an immersion blender

gelato base

 

  • Let stand until cooled a bit and then cover tightly and refrigerate overnight (or up to 2 days). At the minimum you must chill the custard 3 hours before proceeding but overnight really is best.
  • Process the custard in your ice cream maker according to your manufacturer’s directions (it should take about 20 minutes)
  • Store in a tightly cover container for 3-4 hours before serving to allow it to firm up (or serve as soft-serve if desired)
  • Enjoy the chocolate heaven you are about to  enter.

I thought about topping this with fudge but realized it was entirely unnecessary! And coming from ME that’s saying a lot….

🙂

 

 

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4 responses to “Deep Chocolate Gelato

  1. I have a feeling if I stored this in the refrigerator it would never make it to the ice cream maker. As soon as it was chilled enough to eat it would be gone and the bowl would be seriously licked. It is gorgeous. And so chocolate. Heaven on earth. Gotta have it.

  2. Pingback: Reese’s Pieces Ice Cream | therapy bread·

  3. Pingback: Chocolate Oreo Milkshake | therapy bread·

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