The Catalan TableChocolate Gelato
A creamy and rich chocolate ice cream, crafted with A. Corvitto's recipe, where silky smoothness combines with an intense flavor that melts with every bite.
Ingredients
Servings:
4
Ingredients
- recipe A. Corvitto
- 50 ml450 ml
- 180 g170 grams
- 40 g80 grams
- 5 g3 grs xanthan gum (2)
- 105 g30 grams
- 1000 g1000 grams
Step-by-step Guide
If we don't have an ice cream maker, we can make it
- First, leave the cream in the refrigerator for 8 hours to allow it to mature properly.
- After this time, gently mix the cream with a spatula and transfer it to the freezer.
- Once in the freezer, stir the cream every 30 minutes for approximately 3 hours, until it achieves an ice cream-like texture.
- If the freezer temperature is -18°C, remove the cream 30 minutes before consuming.
Recommendations & Tricks
- Make sure to place the ice cream maker's bowl in the freezer at least 24 hours before use to ensure it is cold enough to properly churn the ice cream.
- Use quality ingredients like high-cocoa-percentage chocolate to achieve a richer and more intense ice cream flavor.
- Heat the whole milk to about 85°C before mixing it with other ingredients; this helps to better integrate the components and achieve a smoother texture.
- Dissolve the powdered milk in a small amount of hot water before adding it to the mixture; this ensures it mixes perfectly without becoming grainy.
- Use xanthan gum to stabilize the mixture; 2-3 grams dissolved in the liquids are enough to achieve a perfect consistency without ice crystals.
- Whisk the egg yolk into the hot but not boiling mixture to avoid cooking it and forming small lumps.