Chocolate Gelato

choc gelatoA 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.

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7 thoughts on “Chocolate Gelato

  1. I tried this recipe and it does not work if you don’t eat it all on the churning day. Gelato is to be kept at a higher temp than ice cream, therefore your home freezer makes it as hard as granite and inedible.
    Any advice on getting this recipe right?

    • Hi Marty, Hmmm… Gelato can set a little harder than ice cream due to it’s lower fat content so we often pull it out of the freezer 10 minutes before serving but hard as granite is definitely too solid! Here’s some tips to help you out:
      1) If the gelato is for adults you can add some alcohol prior to churning (a tablespoon, can be flavourless like vodka) as alcohol doesn’t freeze it will help the gelato from setting rock hard.
      2) Switch the dextrose to golden rice malt syrup. It will be a slightly different flavour but the syrup will help it be less icy.
      3) Add gelatin – 1 teaspoon of powder gelatin dissolved in a tablespoon of boiling water, add to the warm milk mix.
      4) Churn really well – the more air you get into your gelato the better. Don’t empty your churner the moment the gelato gets to “soft serve” consistency. Keep going for an extra 10 or 20 minutes. Recently I forgot a batch of ice cream was churning and it had an extra 20 minutes. It was my best batch ever!
      Good luck
      Julia

  2. If you are wondering what to do with the left over egg whites, I mixed mine up with some dextrose and vanilla essence to make mini meringues. :)

    • Hi Letetia, there are a couple of different ways you can make ice cream / gelato using the thermomix without an ice cream machine. The key thing is you need to break down the water crystals and put air through the mix so you can try:
      a) Pour the gelato into a metal tin, place in the freezer for 2-3 hours then when partially frozen pour back into the Thermomix for 1 min/speed 5 to give a creamy texture. You can actually do this a couple of times 1 to 2 hours apart to really break down the ice crystals and aerate.
      OR
      b) Completely freeze overnight in a container that is lined with cling wrap then remove from the fridge 10 minutes before serving, allowing it to soften slightly, remove from the container, chop into chunks then place in the Thermomix and mix 15 sec/speed 9, scrap down the sides then 30 sec/speed 6 and serve.
      Let us know what worked for you.

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