A rich and creamy gelato that captures the true essence of chocolate indulgence.
390 minutes
A rich and creamy gelato that captures the true essence of chocolate indulgence.
High-quality Milk Chocolate, chopped
0 oz
cups
Corn Syrup
cups
cups
Unsweetened Cocoa Powder
tablespoons
cups
each
teaspoons
Bittersweet Chocolate, chopped into bits
0 oz
1. Make the ganache
Start by placing the chopped milk chocolate in a small heatproof bowl. Meanwhile, combine the heavy cream and corn syrup in a small saucepan and bring the mixture to a simmer over medium heat. Once the mixture is hot and simmering, pour it over the chopped chocolate. Stir gently until the chocolate has completely melted, resulting in a smooth and glossy ganache.
2. Heat the milk and sugar mixture
In a small bowl, mix the sugar with the cocoa powder until well combined. In a large heavy-bottomed saucepan, heat the milk over medium heat. Gradually whisk in the sugar-cocoa mixture. Continue to heat the mixture until it is just simmering, ensuring that the sugar and cocoa are fully dissolved.
3. Temper the egg yolks
In a medium bowl, whisk together the egg yolks, remaining sugar, and salt until the mixture is smooth and slightly thickened. Slowly add about a cup of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs and prevent them from scrambling. Once tempered, pour the egg yolk mixture back into the saucepan with the remaining hot milk mixture.
4. Cook the custard
Cook the custard over medium heat, stirring constantly, until the mixture reaches 185°F on an instant-read thermometer. This step is crucial for thickening the custard and ensuring its safety. You’ll know it’s ready when the custard coats the back of a spoon and leaves a clear trail when you run your finger through it. Remove the saucepan from the heat and stir in the melted chocolate mixture until fully combined.
5. Strain and cool the custard
Strain the custard into a heatproof bowl through a fine-mesh strainer to eliminate any lumps and achieve a smooth texture. Place the bowl over an ice bath to cool the custard quickly, stirring occasionally until it is completely cold. Once chilled, cover the custard and refrigerate it for at least 6 hours or overnight to allow the flavors to meld and the mixture to thicken further.
6. Churn the gelato
After the custard has chilled, pour it into your ice cream maker and freeze it according to the manufacturer’s instructions. The churning process incorporates air into the gelato, resulting in a creamy texture. When the gelato reaches a soft-serve consistency, stir in the chocolate ganache chips or chopped bittersweet chocolate bits.
7. Freeze and serve
Transfer the gelato to a freezer container, packing it down to eliminate any air pockets. Freeze the gelato for at least 1 hour to firm up before serving. Enjoy your decadent milk chocolate ganache gelato, a rich and creamy treat that captures the true essence of chocolate indulgence.
Prepare a salted caramel sauce by melting sugar until it’s amber, then adding butter, cream, and a pinch of sea salt. Swirl this into the gelato base during the churning process. The combination of sweet and slightly salty caramel with the milk chocolate creates a rich, contrasting flavor profile.
Replace the milk chocolate chips with dark chocolate chips (or chunks) and optionally add a tablespoon of cocoa powder to the custard base. The switch to dark chocolate adds a more intense and slightly bitter chocolate taste, making the gelato richer and more indulgent.
Add 1/2 cup of finely ground hazelnuts to the custard base and reduce the chocolate chips slightly to accommodate the added texture. The nutty flavor of hazelnuts complements the milk chocolate, creating a flavor reminiscent of Nutella but with a more sophisticated texture and taste.
Swap milk chocolate with Nutella or add finely ground hazelnuts into the base. Incorporate some chopped hazelnuts for extra texture.
Dissolve 1-2 tablespoons of instant espresso powder into the milk when warming it. The addition of espresso introduces a rich, bitter depth to the gelato, balancing the sweetness of the milk chocolate with a sophisticated coffee note.
Opt for the highest quality milk chocolate with a high cocoa butter content for a smooth, rich texture in your ganache.
Cook the custard gently below 185°F (85°C) and strain before cooling to avoid scrambled eggs.
Chop the chocolate finely and heat the cream just until hot enough to melt the chocolate. Let it sit before stirring for a glossy ganache.
Pre-chill your ice cream maker and churn to a soft-serve consistency, avoiding over-churning which leads to a less creamy texture.
Age the custard base in the refrigerator for at least 4 hours or overnight to improve texture and flavor.
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