This is the ultimate chocolate ice cream. Dark, decadent and delicious, it isn’t too sweet and is a real treat for the whole family. I enjoy it with an espresso on the side or a small liqueur for a grown-up feel.
This ice cream also uses a base gelato like the vanilla ice cream, but omits the lemon zest and vanilla and adds two types of chocolate for luxury.
Prepare two bowls, a bigger one filled with ice cubes and a smaller one into which you will pour the cooked ice cream mixture. The small bowl needs to fit inside the bigger bowl to make an ice bath. In this smaller bowl, beat the egg yolks and the sugar together well with a balloon whisk and set it aside.
Put the milk in a saucepan and bring it to a temperature of 85°C – just before a full simmer – but do not let it boil. Now pour the warmed milk a little at a time onto the beaten eggs, stirring quite fast with a whisk to prevent the eggs from scrambling.
Pour the egg and milk mix back into the saucepan and cook on a medium heat for 5–7 minutes to thicken it into custard. Keep stirring until the custard coats the back of the spoon. You should get a silky smooth result: if you see any small lumps floating, it means the temperature is too high and you are overcooking the eggs. If this happens, just remove it from the heat and cool.
Once the custard has thickened, remove from the heat and stir in the dark chocolate until it melts. Sieve the cocoa powder into the custard and whisk until combined.
Make sure your smaller bowl is in its ice bath again and pour the custard into it. Whisk while it is cooling to keep it smooth. When it is completely cool, whip your double cream to soft peaks and then fold it into the custard with a metal spoon so you don’t lose the air in it.
This is your base gelato. Pour it into your ice cream machine and let it do its job for around 30 minutes. Freeze the ice cream until needed or serve immediately.
If you don’t have an ice cream machine, don’t worry. Put the base gelato in the freezer for 6–8 hours. Every 30 minutes or so, take the mix out and give it a good stir with a fork to avoid the formulation of big ice crystals. Smaller ice crystals mean a smoother gelato.
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