Decadent Chocolate Gelato (No Ice Cream Maker Required)
Indulge in the rich, creamy texture of homemade chocolate gelato with this easy recipe that requires no ice cream maker. Perfect for chocolate lovers, this gelato is made from high-quality chocolate, fresh egg yolks, and whole milk for a luxurious treat that's sure to impress. Simple to prepare and requiring minimal effort, this gelato can be whipped up in a matter of minutes and left to freeze while you go about your day. Treat yourself and your loved ones to a delightful dessert that’s as satisfying as artisanal gelato from your favorite gelateria.
N/A
Servings
240
Calories
4
Ingredients
Ingredients
Chocolate
200 g (Finely chopped or broken into pieces)
Sugar
1/2 cup (Granulated)
Egg Yolks
5 (Separated from whites)
Milk
500 ml (Whole milk preferred, warmed)
Instructions
1
Begin by melting the chocolate in a double boiler, stirring gently until smooth and silky. If you don't have a double boiler, place a heatproof bowl over a pot of simmering water.
2
In a separate bowl, vigorously beat the egg yolks and sugar together until the mixture is pale and creamy.
3
In a saucepan, gently heat the milk over low heat, watching closely and removing it from heat just before it begins to boil.
4
Slowly pour the warmed milk into the egg yolk mixture, a little at a time, whisking thoroughly to ensure the yolks are tempered and won't scramble.
5
Return the combined mixture back to the saucepan and heat over medium heat, stirring occasionally until it thickens slightly and just starts to bubble. Then, remove it from the heat.
6
Add the melted chocolate to the egg and milk mixture and mix thoroughly until fully combined and smooth.
7
Transfer the mixture to a chilled metal container, making sure it's spread evenly.
8
Place the container in the freezer. Every 45 minutes, remove it and stir vigorously with a fork to break up ice lumps and promote a creamy texture. Repeat this process 2 more times.
9
After about 7 hours of freezing, when the gelato is firm, give it a final blend in a food processor for a creamy finish, or break it up and stir well with a fork.
10
Scoop and serve your luscious chocolate gelato, and enjoy!
Nutrition Information
13.3 g
Fat
22.5 g
Carbs
6.7 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Gelato?
It is a rich, creamy frozen dessert made from high-quality chocolate, egg yolks, sugar, and milk, prepared without an ice cream maker.
Do I need an ice cream maker for this recipe?
No, this recipe is specifically designed to be made by hand using a freezer and a fork or food processor.
What type of chocolate should I use?
High-quality chocolate that is finely chopped or broken into pieces is recommended for the best flavor and texture.
How many egg yolks are required?
This recipe requires 5 egg yolks, which should be separated from the whites.
What kind of milk is best for this gelato?
Whole milk is preferred to ensure a luxurious and creamy result.
How much sugar is needed?
You will need 1/2 cup of granulated sugar for this recipe.
How many calories are in a serving?
Each serving contains approximately 240 calories.
What is the fat content of this gelato?
This gelato contains 13.3 grams of fat per serving.
How much protein does it provide?
There are 6.7 grams of protein per serving.
What is the carbohydrate count?
There are 22.5 grams of carbohydrates per serving.
How do I melt the chocolate?
Melt the chocolate in a double boiler or a heatproof bowl over a pot of simmering water until smooth.
How should I beat the egg yolks and sugar?
Vigorously beat them together until the mixture becomes pale and creamy.
At what point should I remove the milk from the heat?
Remove the milk from the heat just before it reaches a boil.
What does it mean to temper the egg yolks?
Tempering involves slowly whisking warmed milk into the yolks to prevent them from scrambling.
How long does the gelato need to freeze?
The gelato should be frozen for about 7 hours until it is firm.
Why do I need to stir the mixture every 45 minutes?
Stirring vigorously with a fork breaks up ice lumps and promotes a smooth, creamy texture.
How many times should I repeat the stirring process?
You should repeat the stirring process at least 3 times during the freezing period.
What type of container is best for freezing?
A chilled metal container is recommended for even freezing.
Why is a food processor used in the final step?
Blending the firm gelato in a food processor at the end gives it an extra creamy finish.
Can I make this without a food processor?
Yes, you can simply break it up and stir it well with a fork if you do not have a food processor.
Is this recipe suitable for beginners?
Yes, it is a simple recipe with minimal effort required, making it great for home cooks.
Is this gelato a good summer treat?
Absolutely, it is a refreshing and indulgent frozen dessert perfect for warm weather.
How many ingredients are in this recipe?
There are only 4 main ingredients: chocolate, sugar, egg yolks, and milk.
Can I add other flavors?
While this recipe is for chocolate, the base technique can be adapted for other flavors or mix-ins.
What is the texture of this gelato?
It has a rich, creamy, and decadent texture similar to artisanal gelateria offerings.
Does this recipe contain fiber?
Fiber content is not specified for this recipe but is likely very low.
Should the milk be warmed before mixing?
Yes, the milk should be warmed over low heat before being added to the egg mixture.
When do I add the chocolate to the milk mixture?
Add the melted chocolate after the egg and milk mixture has thickened slightly on the stove.
Can I prepare this in advance?
Yes, it can be left to freeze while you go about your day, making it a convenient dessert option.
What makes this gelato decadent?
The combination of high-quality chocolate, fresh yolks, and the manual aeration process creates a luxurious result.