Sometimes you just need pure chocolate ice-cream…

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Since I received the ice-cream making attachment as a wedding gift for my second-born child (my kitchen aid, my first-born being my little cavoodle ruby), I have been on an ice-cream making mission.

I’ve experimented with flavours such as salted caramel with meringue chunks, raspberry and sage and malted maltesers and whilst I’ve been in ice-cream bliss with all these crazy flavours, I’ve kinda forgotten the amazingess of the simple traditional flavours.

Flavours such as chocolate.

I mean what can I say about chocolate….it’s just…just like heaven.

There’s no need to embellish this ice-cream with anything else, but what I will say (listen up good here) is that the better the quality of chocolate and cocoa powder you use in this ice-cream the closer you will get to ultimate bliss.  For your info I used 70% cocoa solids chocolate and callebaut cocoa powder.

The other thing you will notice with this recipe is that there is no cream so really its a gelato.  But have faith, this gelato is still super creamy and has a lovely smooth texture.  Also because it has less fat in it than regular ice-cream it doesn’t coat the mouth making the chocolate flavour more intense….aaand the bonus is that you can eat twice as much because it doesn’t have cream.  High-five!

Marcella Hazan’s Gelato di Cioccolato

what you need:

  • 4 egg yolks
  • 130 g caster/granulated sugar + another 2 tbsp
  • 500 ml full fat milk
  • 100 g dark chocolate (the best quality you can afford, I suggest at least 70% cocoa solids)
  • 40 g unsweetened cocoa powder (again the best quality you can afford)
what to do:
In a medium-sized bowl, whip the egg yolks and the 130 g of sugar until cream and pale and the whisk forms pale yellow ribbons.
Melt the chocolate either in a double boiler (bowl on top of simmering saucepan of water) or carefully in the microwave.
In a saucepan heat the milk until it just comes to a boil.
While continuously whisking the egg and sugar mixture, slowly drizzle in the hot milk.  Add the melted chocolate and mix thoroughly with this whisk.  Add the cocoa powder and again mix thoroughly.

Put the bowl over a saucepan of simmering water and bring the mixture up to 77C/170F while continuously stirring. Set aside.

In a small saucepan add the 2 tbsp of sugar and 2 tsp of water and over a high heat  and melt the sugar until it turns to dark amber colour.  Don’t stir it, just swirl the pan if you need to.  Pour it into the chocolate mixture and stir until thoroughly mixed in.  At the start it may seize a little and turn solid but keep stirring and it will melt into the mixture.

Let the mixture cool to room temperature and then put in the fridge until it has cooled completely and then churn in your ice-cream maker following the instructions for your specific ice-cream maker.

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  • Javelin Warrior

    Wow, this certainly looks like heaven in a dish! So creamy and so rich… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for always inspiring me with your creations…

    • Jules

      Thanks JW, I polished the tub off within a few days, oh dear! Thanks for the feature on your awesome blog!

  • justonecookbook

    I think I just drooled. I love the look of this chocolate ice cream and I bet it’s so delicious… I also made chocolate ice cream this summer for the first time using this 5 day chocolate ice cream recipe. I know, you have to wait 5 days to eat it. Sounds crazy right? It was delicious and my son is asking me again…this looks rich and delicious!

    • Jules

      Oh yeah, I read your 5 day ice-cream. Sounded ridiculously amazing but I’m with you, how are you meant to wait 5 days for ice-cream, it would be like torture but I’m sure the flavour would be worth the wait!

  • Holly

    This recipe worked brilliantly! Beautifully rich, very smooth and all eaten in two days. Think the last minute addition of melted sugar makes it perfection. Thank you for sharing!

    • Jules

      Thanks Holly, I agree the melted sugar adds the hint of caramel to the chocolate.