Deeply Chocolate Gelato

"From Food Network, Barefoot Contessa, Ina Garten."
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Ready In:


  • 2 14 cups whole milk
  • 13 cup heavy cream
  • 34 cup sugar, divided
  • 1 cup unsweetened cocoa powder (recommended ( Pernigotti)
  • 2 ounces bittersweet chocolate, finely chopped (do not use chocolate chips because they contain stabilizers)
  • 4 extra-large egg yolks
  • 2 tablespoons mexican coffee liqueur (recommended ( Kahlua)
  • 2 teaspoons pure vanilla extract
  • 1 large pinch kosher salt
  • 8 chocolate hazelnut candies, roughly chopped, optional (recommended ( Baci)


  • Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
  • Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180°F Don't allow the mixture to boil!
  • Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
  • Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

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  1. we have made this recipe - yum! also works as a vanilla gelato - just omit the cocoa powder and chocolate - and use as a base for yummy gelato


I love cooking for family and friends. I especially enjoy is like combining art and science to create something extraordinary. I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :) I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US. My rating system: 5 stars - Excellent! Delicious! Could not be better...will make often. 4 stars - Very good! May tweak slightly. 3 stars - Good base recipe. Will need to tweak. 2 stars - Ok. Will keep looking. Cooking Contests & Games: <img src=> <img src="" border="0" alt="Photobucket"></a> <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"></a> <img src=""> <img src="">
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