Decadent Double Chocolate Gelato: A Creamy Italian Indulgence

Serving: Scoop into bowls or cones and garnish with shaved chocolate, crushed nuts, or fresh berries for an elegant touch.
Storage: Store in an airtight container in the freezer for up to 1 week. To soften, let it sit at room temperature for a few minutes before scooping.
Variants
Triple Chocolate Gelato: Add ½ cup of milk chocolate chunks for a layered chocolate experience.
Mocha Gelato: Stir in 1 tbsp of espresso powder to the custard for a coffee-chocolate twist.
Nutty Chocolate Gelato: Fold in chopped hazelnuts or almond slivers during the last few minutes of churning.
FAQ
Q: Can I make this without an ice cream maker?
A: Yes! Pour the mixture into a shallow dish, freeze, and stir every 30 minutes for about 3 hours to break up ice crystals.

Q: Can I use milk substitutes?
A: For a non-dairy option, substitute whole milk and heavy cream with full-fat coconut milk. The flavor will slightly change but remain delicious.

Q: How can I make this gelato even creamier?
A: Ensure the custard base is completely chilled before churning, and don’t skip the egg yolks—they’re key to the creamy texture!