Receta Deeply Chocolate Gelato
Deeply Chocolate Gelato
If you’re a chocolate lover, keep reading, this recipe is for you!! Seriously, if you can eat more than a few spoonfuls of this yummy goodness, you are a Chocoholic God! This is so rich and creamy and with a sprinkle of salted almonds…
Deeply Chocolate Gelato
INGREDIENTS:
- 2 1/4 cups whole milk
- 1/3 cup heavy cream
- 3/4 cup sugar, divided
- 1 cup unsweetened cocoa powder
- 2 ounces bittersweet chocolate, finely chopped
- 4 extra-large egg yolks
- 2 tablespoons Kahlua
- 2 teaspoons pure vanilla extract
- Large pinch of Kosher salt
DIRECTIONS:
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 and 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 the hot 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 the mixture to boil! Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, 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. Freeze in covered containers. Thaw slightly before serving.
**Recipe by Ina Garten, 2008
**Thank you to Mary for this wonderful treat on a hot sumer day!!