A delicious chocolate gelato is definitely a recipe you need up your sleeve for both kids and adults. This recipe has an intense chocolate flavour so a little goes a long way. In Italy gelato is traditionally made daily to be eaten fresh with simple ingredients. This recipe ticks all the traditional boxes with maximum chocolate flavour.

Makes: 500mls
Cook time: 30 minutes
Churn time: approximately 20-30 minutes

Ingredients

4 egg yolks
1/2 cup The Sugar Breakup Dextrose
2 cups (500ml) full fat milk
50g of 85% dark chocolate* (100% dark chocolate also works wonderfully)
40g unsweetened cocoa powder

To Do:

1. Place egg yolks and Dextrose in a bowl and beat with electric mixer or whisk until they are creamy and pale.
2. In a saucepan bring the milk just to the boil.
3. Whilst continuously whisking the eggs, slowly and steadily trickle the hot milk into the egg mix. This can be slightly tricky, if using a hand held mixer ensure your bowl is secure on the bench by placing a tea towel underneath so it doesn’t slide around.
4. Melt the chocolate either in the microwave or a bowl placed over a pot of steaming hot water.
5. Add melted chocolate and cocoa to the egg mix and whisk until all ingredients are combined.
6. Transfer the mix into a saucepan, turn the heat to medium, and stir mixture until it starts to thicken slightly (about 5 minutes) taking care not to boil.
7. Place mixture in a bowl and allow to cool either by placing in the fridge (the slow way, takes an hour or two) or by placing the mixture in a metal bowl and sitting that bowl in a larger bowl of ice water and stirring ice cream mix (the fast way, takes 5-10 minutes).
8. Once cool pour into ice cream churner.
9. Churn until it looks like a soft serve consistency.
10. Scrape into a container with a lid and freeze.

Thermomix Instructions:

1. Place egg yolks and Dextrose in Thermomix, 1 minute, speed 4.
2. In a saucepan bring the milk just to the boil.
3. Turning the thermomix to speed 4, slowly trickly hot milk through the lid opening until all combine.
4. Melt the chocolate either in the microwave or a bowl placed over a pot of steaming hot water.
5. Add melted chocolate and cocoa and mix speed 4, 5-10 seconds
6. Cook for 7 minutes/ 80C/ speed 4.
7. Place mixture in a bowl and allow to cool either by placing in the fridge (the slow way, takes an hour or two) or by placing the mixture in a metal bowl and sitting that bowl in a larger bowl of ice water and stirring ice cream mix (the fast way, takes 5-10 minutes).
8. Once cool pour into ice cream churner.
9. Churn until it looks like a soft serve consistency.
10. Scrape into a container with a lid and freeze.

Note:

*Hang on, doesn’t chocolate have fructose in it? Yes it does but we only use 50g of 85% dark chocolate, so that’s 7g of sugar which is 3.5g of fructose. This recipe has 8 to 10 serves per serve very little fructose. 100% dark chocolate does not have any sugar added.

A handful of nuts are a wonderful addition to this recipe. We suggest lightly crushed walnuts or hazelnuts.