Chocolate Gelato Without Ice Cream Maker
Craving the rich, velvety indulgence of authentic gelato but don't have an ice cream maker? This Chocolate Gelato Without Ice Cream Maker recipe is the perfect solution! Crafted with luscious dark chocolate, creamy whole milk, and a touch of vanilla, this no-churn gelato is a decadent treat that’s easy to make at home. By using a simple stovetop custard technique and breaking up ice crystals as it freezes, this recipe ensures a smooth, professional texture without the need for any special equipment. In just a few hours, you’ll have a silky, intensely chocolatey dessert that’s perfect for serving at dinner parties or indulging on a quiet evening. Whether you’re passionate about homemade frozen treats or simply want to impress with a gourmet dessert, this gelato delivers pure chocolate bliss!
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Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 4 ounces Dark chocolate (chopped)
- 5 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
In a medium saucepan, whisk together the whole milk, heavy cream, and cocoa powder over medium heat. Heat until small bubbles form along the edges, but do not allow the mixture to boil. Remove from heat and set aside.
Step 2
In a heatproof mixing bowl, whisk together the granulated sugar, egg yolks, and salt until pale and thickened.
Step 3
Slowly temper the egg yolk mixture by gradually adding 1/2 cup of the warm milk mixture while whisking constantly to avoid curdling the eggs.
Step 4
Pour the tempered egg mixture back into the saucepan with the rest of the milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Do not let it boil.
Step 5
Remove the saucepan from the heat and stir in the chopped dark chocolate until completely melted and smooth. Add the vanilla extract and mix well.
Step 6
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps, then let it cool to room temperature. Cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Step 7
Once chilled, transfer the mixture to a freezer-safe container with a tight-fitting lid. Freeze for 30 minutes, then stir vigorously with a fork or whisk to break up any ice crystals. Repeat this process every 30 minutes for about 3-4 hours, or until the gelato has a thick and creamy consistency.
Step 8
Once it reaches the desired texture, store the gelato in the freezer for another 1-2 hours to firm up before serving. Scoop and enjoy!
Nutrition Facts
| Serving size | (1201.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2861.0 |
| Total Fat 170.0g | 0% |
| Saturated Fat 96.1g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1221.1mg | 0% |
| Sodium 922.3mg | 0% |
| Total Carbohydrate 319.2g | 0% |
| Dietary Fiber 50.8g | 0% |
| Total Sugars 204.1g | |
| Protein 58.8g | 0% |
| Vitamin D 306.2IU | 0% |
| Calcium 921.7mg | 0% |
| Iron 34.8mg | 0% |
| Potassium 3276.9mg | 0% |
Source of Calories