Ingredients
7 Cups (1,600 ml) Heavy Cream
5 Cups (1,200 ml) Whole Milk
2.5 Cups Sugar
3/4 cup Semi Sweet Chocolate (54%)
1/2 cup Dark Chocolate (70%)
1/4 cup Coco Powder
1 teaspoon of Salt
5 drops of pure vanilla extract
Belgian Chocolate Gelato crafted with Premium Belgian Chocolate and rich Dark Chocolate for a luxurious experience. This low sugar indulgence delivers deep, intense chocolate notes with a refined bitterness and a silky finish. Each spoonful reveals layers of dark cocoa complexity, showcasing our commitment to quality and authentic flavor.
Servings
8 (500ml tubs)
Cook Time
2hrs
Recipe by Garreth Dias
Total Time
48 Hours
Directions
1) Prepare Ice Water Bath & Whisk Egg Yolks:
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Set a medium bowl in a large ice water bowl.
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Whisk egg yolks with 2.5 cups of sugar and coco powder until pale (about 3 minutes).
2) Simmer Cream Mixture & Combine with Yolks:
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Simmer cream, milk, salt and Vanilla Extract.
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Slowly whisk hot cream mixture into egg yolks.
3) Cook Custard & Add Flavors:
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Cook the mixture over low heat.
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Stir until custard reaches 160°F; strain into a bowl in ice water and add Chocolate.
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Cool completely, then refrigerate for at least 24 hours.
5) Freeze Custard in Ice Cream Maker:
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Pour chilled custard into an ice cream maker and freeze as instructed.
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Transfer to a container, cover, and freeze for at least 3 hours until firm.