Chocolate Gelato

There’s nothing quite like the rich, velvety smoothness of authentic chocolate gelato. Unlike traditional ice cream, gelato is made with an eggless base, resulting in a denser, silkier texture that melts luxuriously on the tongue. The secret lies in the perfect balance of high-quality cocoa, fresh whole milk, and just the right amount of sugar to enhance the deep chocolate flavor without overwhelming it. In this step-by-step recipe, I will guide you through each stage to ensure your homemade chocolate gelato is nothing short of perfection. Buon appetito!

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Italy’s beloved frozen dessert

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Liquid Glucose vs Dried

*While liquid glucose (corn syrup) is commonly used in confectionery, beverages, and baking for its moisture-retaining properties. Dried glucose or dextrose, being a powder, offers easier handling, longer shelf life. The primary difference between liquid glucose and dried glucose (DE 42) lies in their moisture content. Indicating similar sugar composition and sweetness, dried glucose syrup has undergone further processing to remove most of its water, leaving only 7% or less moisture. It resists crystallization significantly better than sugar/sucrose or higher DE glucose.

Before You Start

Freeze the bowl and containers you'll be using to cool and then store the churned ice cream. Scale out all the ingredients needed in deli containers or serving bowls.

Chocolate Gelato

Mix all dry ingredients together: Sugar, dextrose, cocoa powder, stabilizer and salt.
Heat milk and heavy cream at 104ºF/40ºC. Add dry ingredients and mix with the immersion blender.
Then add chocolate disks, and mix.
Cook to 185ºF/85ºC, stirring constantly with the rubber spatula.
Pass the chocolate gelato mixture through a sieve over the frozen bowl. Cool on a ice bath. Place the gelato in the refrigerator to mature for at least 4 hours, or 24hrs max.

Steps To Churn Gelato

If using a freezer-bowl model, freeze the bowl for at least 24 hours (or as directed). For compressor or pre-frozen models, ensure the machine is ready according to the manual. Turn on the machine before adding the mixture (if required by your model).
Pour the chilled base into the churner, filling no more than ⅔ full to allow expansion. So, for a 2 litter bowl, churn 1.5 litter of ice-cream or sorbet max.
Churn for about 40 minutes.
Immediately, transfer gelato to the frozen container. Cover it in contact with a piece of freezer bag (avoid plastic wrap), and freeze 5 hours before serving.

Storage

Gelato can be kept frozen for up to 6 months. Timeframe assumes consistent freezing at recommended temperatures (typically -18°C/0°F or below).

How To Serve Gelato

Take the gelato from the freezer and place it in the refrigerator for about 40 minutes. This allows it to soften slightly for easier scooping.
Choose either waffle cones or frozen cups for serving. Use a warmed ice cream scoop (dip it in hot water and dry quickly) for clean, smooth scoops. Buon appetito!