Milk Chocolate Gelato

Milk Chocolate Gelato

From: Tami. P. (cooking group)

Ingredients:

4 oz milk chocolate

3 oz semisweet or bittersweet chocolate

1 ¾ C whole milk

1 C heavy cream

½ C granulated suger

6 large egg yolks

pinch of kosher salt

Directions:

Chop the two chocolates and set aside. (I always use chocolate chips)

Place the milk, heavy cream, and ¼ C sugar in a medium saucepan and bring to a boil over medium heat, whisking occasionally.

Meanwhile, in a large bowl, whisk the egg yolks with the remaining ¼ C of sugar and salt.  When the milk mixture has reached a boil, remove from heat and add the chopped chocolates, whisking to melt thoroughly.  Add a splash of the hot chocolate mixture to the bowl with the yolks and immediately begin to whisk vigorously.  Gradually whisk in the remaining liquid then return the mixture to the saucepan and continue to whisk for about 1 minute or so.  Strain the gelato base through a chinois or fine-meshed sieve to remove any bits of cooked egg.  Allow the base to cool completely in the refrigerator, whisking occasionally so it will cool evenly. If you are storing the gelato for later, keep it in an airtight container.  Freeze the gelato in an ice cream maker.

Tips for gelato- The colder the components are the better it will freeze.  Place the ice cream maker stirrer in the freezer for a bit before you use it.  You can also put the gelato base in the freezer for about 10 minutes before you put it in the ice cream maker to ensure it’s extra cold.

*Picture from The Italian Dish