This dark chocolate espresso gelato is your dream come true. Dark and dreamy, this gelato is the perfect dark chocolate lovers dessert.
You might be wondering why I am posting a gelato recipe in December. It’s cold and some people don’t like eating cold desserts when it is cold outside. I know, and I am a firm believer in eating ice cream no matter the temperature.
Gelato vs Ice Cream
Many people get confused when it comes to the difference between gelato and ice cream. While they are similar, gelato has less milk fat and gets most of its silky texture from eggs. Gelato also is churned at a much slower rate than ice cream giving it a more dense and intense flavor.
While I highly recommend that you use a gelato machine to churn gelato, a regular ice cream machine will work as well. I use a Lello Musso Lussino. It makes a much better textured gelato than a regular ice cream machine. It also has an internal freezer so there is no need to freeze a little bowl for 24 hours before you make your gelato. Just plug it in and you are ready to go. Although this gelato and ice cream machine is a bit on the spendy side, it is one of the cheapest gelato machines with it’s on freezer compressor. (Also I am not sponsored nor is this an affiliated link. I just really love this gelato machine.)
If you do not have an ice cream machine of any sort, I would recommend that you try my No Churn Raspberry Crumble Ice Cream.
Temper, Temper, Temper
Tempering your eggs is THE MOST IMPORTANT THING when making gelato. If the egg yolks are not tempered correctly, then the egg yolks will curdle. Thankfully, tempering the egg yolks is super easy.
When I make my custard base for the gelato, it is important to use castor sugar or make your own castor sugar in the blender. Castor sugar is just finer than granulated sugar. The easiest way to make castor sugar is simply to place some sugar in the blender, food processor, or even your coffee grinder and blend it up until it is significantly finer. (The granules should be 1/2-1/4 of the original size of the sugar granules.) This will take 2-3 minutes or so.
Mix the castor sugar with the egg yolks until the mixture is pale yellow and very silky. Add the hot espresso little by little and mix again. Sift in the cocoa powder and add the vanilla. Mix until the sugar and the cocoa powder are completely dissolved. Now it’s time for the scary part. Slowly add the hot milk one teaspoon at a time whisking constantly. This helps bring the eggs slowly up to temperature. Once about half of the milk has been added to the eggs. Pour the egg mixture into the remaining hot milk and heat until it starts bubbling.
Remove the mixture from heat and cool until it is cold. Churn, add the chocolate chunks and eat or freeze for another time.
When you make this dark chocolate espresso gelato, don’t forget to tag me on Instagram so that I can see what you are baking. Also if you have Pinterest, make sure to save this recipe so that you can find it again later.
Dark Chocolate Espresso Gelato
- 4 Egg Yolks
- ¾ cup Castor Sugar (150g)
- ¼ cup Espresso (hot)
- ½ tsp Pure Vanilla Extract
- ¾ cup Unsweetened Cocoa Powder (150g)
- 3 cups 2% Milk
- ½ cup Cream
- 1 cup Finely Chopped Chocolate
- In a small bowl whisk together the castor sugar, egg yolks, and the vanilla until a pale yellow and very well mixed. Add the espresso 1 teaspoon at a time whisking vigorously. Sift the cocoa powder into the egg mixture and beat until the cocoa powder and the sugar are completely disolved.
- In a sauce pan combine the milk and the cream. Heat throughly until the milk is just under a boil. Turn the heat down to as low as your stove will go.
- Slowly add the milk one tablespoon at a time to the egg mixture, whisking vigorously. Once half of the milk has been added to the eggs, pour the egg mixture into the saucepan with the remaining milk.
- Turn the heat back up to medium and heat until the custard is just beginning to bubble. Remove from heat and pour through a sieve if necessary. (to remove egg curdles.)
- Cool the mixture in the refrigerator until it is cold and then make according to your ice cream machine's manufacturers instructions.
- 3-4 minutes before your gelato is done add the finely chopped chocolate. The gelato will keep for about a week in an airtight container in the freezer.
- Gelato is best served after it has sat at room temperature to thaw for at least 10 minutes.