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)
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.