I am one of those crazy people that will tell you that I prefer ice cream over gelato. It has to do with growing up in Sweden and the ice cream I remember was so creamy that i just got attached to it as a kid. The only ice cream I eat in the US is Häagen-Dazs since that is the only thing that comes as close to the creaminess I remember as a kid. Not fat free, not low fat, not frozen yogurt, just the real stuff. The other stuff just does not satisfy me. I do now and then find specialty shops here and there that make some great ice cream as well. But gelato I never really enjoyed.
I am also one of those crazy people that will tell you if there was only one dessert that you can eat for the rest of your life it would choose ice cream.
Since I have been experimenting with ice cream at home I decided to experiment with gelato as well.
Well this recipe was a winner. I think I might just like this chocolate gelato more than any other ice cream I have done at home.
I know that at the end this is not true gelato since gelato has to churn at a slower speed than ice cream and my ice cream maker only has one speed. But gelato is made with a greater proportion of whole milk to cream (also less air but again I have this one speed ice cream maker and can’t control that). But somehow with the ice cream maker the ratio of cream to milk this was just so smooth and creamy, not thick like ice cream but creamy enough and the flavor was out of this world.
I have made this ice cream a few times and used different kinds of chocolates and they all work great. I think Ferrero Rocher was probably my favorite though.
I served this gelato at a dinner party, and the bowls were licked.
Adapted from Ina Garten
2¼ cups whole milk
1/3 cup heavy cream
¾ cup sugar, divided
1 cup unsweetened cocoa powder (Scharffen Bergen)
2 ounces bittersweet chocolate, finely chopped (Scharffen Bergen 70%)
4 extra-large egg yolks
2 tbsp Bailey’s Irish Cream
2 tsp pure vanilla extract
Large pinch of kosher salt
8 chocolates, roughly chopped (Baci, Toblerone or Ferrero Rocher)
Heat the milk, cream, and ½ cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
Place the egg yolks and the remaining ¼ cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3-5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees. Don’t allow the mixture to boil!
Pour the mixture through a sieve into a bowl and stir in the Bailey’s, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
Pour the custard into the bowl of an ice cream maker and process according to the manufacturer’s directions. Stir in the chocolates (Baci, Toblerone or Ferro Rocher), and freeze in quart containers. Allow the gelato to thaw slightly before serving.
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