Indulge in the richness of Italian Double Chocolate Chip Gelato, a creamy and intensely chocolatey frozen treat. This gelato recipe combines the finest cocoa and bittersweet chocolate with the smoothness of whole milk and heavy cream, resulting in a dessert that will satisfy any chocolate lover's cravings. The addition of semisweet chocolate chips adds extra texture and bursts of chocolatey goodness.
Ingredients: 2 cups whole milk. 1 cup heavy cream. 3/4 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 4 ounces bittersweet chocolate, chopped. 4 large egg yolks. 1 teaspoon pure vanilla extract. 1/2 cup semisweet chocolate chips.
Instructions: In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium-low heat, stirring until the sugar dissolves and the mixture is warm but not boiling. Whisk in the unsweetened cocoa powder until fully combined. Then add the chopped bittersweet chocolate and stir until it melts into the mixture. In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warm chocolate mixture into the egg yolks, whisking constantly, to temper the eggs. Gradually add more of the warm mixture until the eggs are warmed up. Pour the egg mixture back into the saucepan with the rest of the chocolate mixture, stirring constantly over low heat. Cook until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add the semisweet chocolate chips. Transfer the gelato to an airtight container and freeze for several hours until it's firm. Serve your Italian Double Chocolate Chip Gelato in scoops, garnished with additional chocolate chips if desired.
Prep Time: 30 minutes
Cook Time: 10 minutes
Zoe
