Deeply Chocolate Gelato

By commercecook

Ingredients

• 2 1/4 cups whole milk
• 1/3 cup heavy cream
• 3/4 cups sugar, divided
• 1 cup unsweetened cocoa powder
• 2 ounces bittersweet chocolate, finely chopped
• 4 extra-large egg yolks
• 1 tablespoon Kahlua
• 2 teaspoons pure vanilla extract
• large pinch kosher salt

Details

Servings 4

Preparation

Step 1

Heat the milk, cream and 1/2 cup sugar in a 2 quart saucepan until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate. Whisk until smooth. Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer and beat on high speed for 3-5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour in the chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the saucepan and cook over medium-low heat, stirring constantly until thickened. A candy thermometer will register about 180 degrees. Don't allow mixture to boil.

Pour the mixture through a sieve into a bowl and stir in the Kahula, 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.