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Ingredients
- 2 cups plus 2 tablespoons milk
- 3/4 cup sugar
- 2 tablespoons honey
- 2 tablespoons skim milk powder
- 1 tablespoon cocoa powder
- 3 1/2 ounces chocolate, preferably 70% cocoa
- 1 1/2 pounds ice
- 1 pound rock salt
Details
Servings 1
Cooking time 20mins
Adapted from latimes.com
Preparation
Step 1
1. Prepare the chocolate base: In a medium saucepan, combine the milk, sugar, honey, milk powder and cocoa powder. Heat the mixture over medium heat, stirring occasionally, until it comes to a strong simmer, about 7 to 8 minutes. While the mixture is heating, add the chocolate to melt. Remove from heat and set aside for 3 hours, up to 2 days refrigerated.
2. Place the cooled base in a medium aluminum bowl.
3. Place the bowl over a larger bowl of ice and salt and whip the base with a hand whisk for about 10 minutes to lighten the texture; it will be a soft ice cream consistency.
4. Freeze the gelato base for about 1 1/2 hours before serving.
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