Italian Chocolate Ice Cream, or “gelato al cioccolato,” is a rich, indulgent treat that captures the essence of authentic Italian desserts. This gelato is made using whole milk and heavy cream, gently heated over medium-low heat until just about to simmer—never boiling to preserve the creamy texture. The mixture is then combined with a pale and slightly thickened concoction of granulated sugar and egg yolks, resulting in a custard-like base that serves as the heart of this delectable dessert.
The heated dairy and egg mixture is carefully tempered and returned to the saucepan, where it thickens while being constantly stirred with a wooden spoon, ensuring it achieves the perfect consistency. The addition of unsweetened cocoa powder and finely chopped dark chocolate transforms the custard into a luxuriously smooth chocolate blend. This rich mixture is enhanced with vanilla extract and a pinch of salt, offering a balance of flavors that is quintessentially Italian.
After cooling to room temperature, the mixture is refrigerated for several hours or overnight, allowing the flavors to meld and the texture to set beautifully. Once chilled, the mixture is churned in an ice cream maker, transitioning into a soft-serve consistency and finally frozen to attain a firm, scoopable gelato.
What sets Italian Chocolate Ice Cream apart is its dense, creamy texture and intense chocolate flavor, achieved through a meticulous process that blends traditional techniques with high-quality ingredients. It’s a dessert that evokes the charm and sophistication of Italian cuisine, making it more than just a treat, but an experience worth savoring.
Ingredients
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
4 large egg yolks
1/2 cup unsweetened cocoa powder
4 oz dark chocolate, finely chopped
1 tsp vanilla extract
Pinch of salt
Directions
1. In a medium saucepan, combine the whole milk and heavy cream. Heat over medium-low heat until the mixture is just about to simmer. Don’t let it boil.
2. In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.
3. Slowly pour the heated milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. This should take about 5-7 minutes.
5. Remove the saucepan from the heat and whisk in the unsweetened cocoa powder until smooth.
6. Add the chopped dark chocolate, stirring until it’s fully melted and the mixture is smooth.
7. Stir in the vanilla extract and a pinch of salt.
8. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.
9. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
10. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm.
11. Serve and enjoy!