In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until it’s warm but not boiling. Remove from heat and set aside.
Whisk the Egg Yolks and Sugar:
In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and thick.
Temper the Eggs:
Slowly pour a small amount of the warm milk mixture into the egg yolk mixture, whisking constantly. Gradually add the rest of the milk mixture, continuing to whisk. This step prevents the eggs from curdling.
Cook the Custard:
Pour the tempered mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 175°F or 80°C). Do not boil.
Add the Chocolate and Cocoa:
Remove the custard from heat and stir in the cocoa powder, dark chocolate, vanilla extract, and salt until smooth and fully melted.
Chill the Base:
Transfer the mixture to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
Churn the Gelato:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Freeze the Gelato:
Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.
Serving and Storage Tips
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