#Best Chocolate Gelato Recipe
I have owned a small independent gelato/ice cream shop for the past 3 years. Through lots of experimenting, trial and error, I would love to share with you what I believe to be the best chocolate gelato recipe!
###Best Chocolate Gelato Recipe (makes 1L)
Ingredients (Base)
- Full Fat Whole Milk - 650g (1LB 7OZ)
- Caster Sugar - 110g (61.4OZ)
- Ice Cream Stabiliser 5g (1.5OZ) How does Ice Cream Stabiliser work? (Flavour)
- Chopped Milk Chocolate - 200g (70Z)
- Cocoa Powder - 10g (1.3OZ)
Equipment
- Stainless Steel Mixing Bowl
- Digital Gram Scale
- Whisk
- Thermometer
- Gelato/Ice Cream Maker
Cooking Method
Put Milk and Cream into a 3 Litre saucepan on a medium heat.
Put Caster Sugar and ice cream stabiliser into a bowl and mix until combined. Its important to mix the ice cream stabiliser throughout the sugars.
When milk and cream reach 40ºC(104ºF), whisk in the sugar and stabiliser. Constant staring is required to stop mixture sticking to bottom of pan. Bring the mixture to 65ºc(149ºF).
Keep the mixture at 65ºC (149ºF) for 30mins (this may require turning down the heat setting on hob. Keep stirring every 5mins to prevent sticking)
Transfer mix to large stainless steel bowl, place in an ice bath (you can see how to make a super simple ice bath here)
Add the chopped milk chocolate at this point. It will melt into the warm gelato mixture. If you have a stick blender, use it at this point to help the process. If you don’t have a stick blender whisk continuously.
Chill the gelato mixture to 40ºC (104ºF).
Cover bowl with foil and place in freezer until the mixture drops to 4ºC(39ºF) then place in the fridge and allow the mixture to age for 4 hours. Ageing allows the stabiliser to take effect and thicken the mixture. This is vital for creating a dense and smooth texture!
Churning
So after 4 hours of ageing you are ready to start churning. Depending on the model of gelato maker you own follow the operating instructions.
Turn on the gelato maker so it begins the freezing process.
Whisk the chocolate gelato mixture for 1 minute then pour into the gelato machine.
Once the mixture reaches -4ºC (29ºF), scoop out the chocolate gelato transfer to your pre-cooled container. Place in the freezer to set further
My preferred gelato/ice maker is the Cuisinart ICE-100 Ice Cream and Gelato Maker