Chocolate Gelato

The intense flavor of chocolate comes through in this gelato.

  • Yield: Makes about 1 quart

Source: Martha Stewart Living, June/July June/July 1994


  • 2 cups whole milk
  • 5 large egg yolks
  • 1/4 cup plus 2 tablespoons sugar
  • 1 cup heavy cream
  • 10 ounces bittersweet chocolate, melted


  1. Bring milk to a simmer. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.

  2. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.

  3. Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium mixing bowl set in an ice bath. Stir in melted chocolate and let chill, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.

Cook's Notes

For the best flavor, soften it in the refrigerator before serving.


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