Decadent Chocolate Gelato Delight
Indulge in this rich and creamy Decadent Chocolate Gelato Delight, a recipe that brings the authentic taste of Italian gelato into your kitchen. This luscious treat features high-quality bittersweet chocolate blended into a silky smooth base, creating an irresistible dessert that's perfect for any chocolate lover. Easy to make and perfect for sharing, this gelato is sure to impress your family and friends. Serve it in elegant bowls or atop freshly baked waffles for a sophisticated dessert experience.
N/A
Servings
180
Calories
7
Ingredients
Ingredients
whole milk
1 quart (none)
cornstarch
1 1/2 teaspoons (for slurry)
light corn syrup
1/2 cup (none)
sugar
1/3 cup (none)
kosher salt
1/2 teaspoon (none)
bittersweet chocolate
8 ounces (chopped)
vanilla extract
1 teaspoon (none)
Instructions
1
In a small bowl, combine 2 tablespoons of whole milk with 1 1/2 teaspoons of cornstarch. Whisk vigorously until smooth to create a cornstarch slurry and set aside.
2
In a medium saucepan, pour in the remaining 1 quart of whole milk and heat over medium heat until it begins to simmer gently.
3
Once simmering, stir in the cornstarch slurry, light corn syrup, sugar, and kosher salt. Continue to whisk the mixture until it returns to a boil, allowing the ingredients to blend thoroughly.
4
Carefully add the 8 ounces of bittersweet chocolate to the boiling mixture, whisking until the chocolate is completely melted and the mixture is smooth and glossy.
5
Remove the pot from the heat and transfer the chocolate mixture into a large bowl. Let cool to room temperature, then stir in 1 teaspoon of vanilla extract.
6
Cover the bowl with plastic wrap and refrigerate the mixture for at least 3 hours, or ideally overnight, to ensure it is thoroughly chilled.
7
After chilling, give the mixture a quick whisk to recombine, then pour it into your ice cream maker. Churn according to the manufacturer's instructions until the gelato reaches a soft-serve consistency.
8
Transfer the churned gelato into a chilled container, pressing plastic wrap onto the surface to prevent ice crystals from forming, and freeze for at least 4 hours or until firm.
9
For optimal serving texture, remove the gelato from the freezer about 10 minutes before enjoying to allow it to soften slightly.
Nutrition Information
10
Fat
20
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Gelato Delight?
It is a rich and creamy Italian-style frozen dessert featuring high-quality bittersweet chocolate and a silky smooth base.
What type of chocolate is best for this recipe?
The recipe calls for 8 ounces of bittersweet chocolate, which provides a deep, sophisticated cocoa flavor.
Can I use low-fat milk instead of whole milk?
The recipe specifies 1 quart of whole milk to achieve the traditional creamy texture of authentic gelato; using lower fat milk may result in a less creamy consistency.
Why is cornstarch used in this gelato recipe?
Cornstarch is used as a thickener to create a smooth, dense texture without the need for egg yolks.
What is the purpose of the light corn syrup?
Light corn syrup helps prevent the formation of large ice crystals, ensuring the gelato remains silky and scoopable.
How do I make the cornstarch slurry?
Combine 2 tablespoons of whole milk with 1 1/2 teaspoons of cornstarch in a small bowl and whisk vigorously until smooth.
How long should I chill the mixture before churning?
The mixture must be refrigerated for at least 3 hours, though chilling it overnight is ideal for the best results.
Do I need an ice cream maker for this recipe?
Yes, once the mixture is chilled, you should pour it into an ice cream maker and churn according to the manufacturer's instructions.
How do I prevent ice crystals from forming during storage?
Press plastic wrap directly onto the surface of the gelato before sealing the container and placing it in the freezer.
How long should the gelato freeze after churning?
The gelato should be frozen for at least 4 hours after churning until it reaches a firm consistency.
Should I serve the gelato immediately from the freezer?
For the best texture, remove the gelato from the freezer about 10 minutes before serving to let it soften slightly.
Is this gelato recipe gluten-free?
Based on the ingredients list (milk, cornstarch, syrup, sugar, chocolate, vanilla), this recipe is naturally gluten-free, provided your chocolate and extract are certified gluten-free.
How many calories are in a serving?
Each serving of this chocolate gelato contains approximately 180 calories.
What is the fat content of this dessert?
This recipe contains 10 grams of fat per serving.
How much sugar is in the recipe?
The recipe uses 1/3 cup of sugar plus 1/2 cup of light corn syrup to sweeten the 1-quart batch.
When should I add the vanilla extract?
Stir in the 1 teaspoon of vanilla extract after the cooked chocolate mixture has cooled to room temperature.
Can I use granulated sugar?
Yes, the recipe specifies using 1/3 cup of sugar, which refers to standard granulated white sugar.
What type of salt is recommended?
The recipe calls for 1/2 teaspoon of kosher salt to balance the sweetness and enhance the chocolate flavor.
How do I prep the bittersweet chocolate?
The 8 ounces of chocolate should be chopped before adding it to the boiling milk mixture to ensure it melts quickly and evenly.
How many ingredients are required in total?
There are 7 main ingredients: whole milk, cornstarch, light corn syrup, sugar, kosher salt, bittersweet chocolate, and vanilla extract.
Is there any protein in this gelato?
Yes, there are 4 grams of protein per serving, largely derived from the whole milk.
What consistency should the gelato be after churning?
You should churn the mixture until it reaches a soft-serve consistency before transferring it to the freezer.
Can I serve this with other desserts?
Yes, it is excellent served in elegant bowls or as a topping for freshly baked waffles.
Why must the milk mixture reach a boil?
Bringing the mixture to a boil activates the cornstarch slurry, allowing it to thicken the base properly.
What is the carbohydrate count?
There are 20 grams of carbohydrates per serving in this recipe.
Does this recipe contain eggs?
No, this is an egg-free gelato recipe that uses cornstarch for thickening instead of a traditional egg custard.
How should I store the finished gelato?
Store the gelato in a chilled, airtight container in the freezer with plastic wrap pressed against the surface.
What makes this an 'Italian' style dessert?
Its dense, silky texture and the use of a high milk-to-cream ratio (in this case, exclusively milk) are characteristic of Italian gelato.
Can I use vanilla bean instead of extract?
While the recipe calls for extract, you could steep a vanilla bean in the milk while it simmers for a more intense flavor.
Is this recipe difficult to make?
The recipe is rated as easy to make, requiring only basic stovetop heating, chilling, and an ice cream maker.