Chocolate Gelato

Name: Chocolate Gelato
Yield: 100 servings
Ingredients: 50 ml water; 525 ml whole milk 3.5% fat; egg yolk; 180 grs chocolate couverture (Guanaja 80%); 20 ml liquid cream 35% fat; 40 grs milk powder 1% fat (skimmed); 5 grs neutral (Cremodan SE 30); 75 grs dextrose; invert sugar; 105 grs sucrose (white sugar); vanilla essence; 100 grs 70% chocolate for shavings

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.

dessert

vegetarian

Ingredients

Servings

100

Measurement units

Ingredients

50 mlwater
525 mlwhole milk 3.5% fat
egg yolk
180 grschocolate couverture (Guanaja 80%)
20 mlliquid cream 35% fat
40 grsmilk powder 1% fat (skimmed)
5 grsneutral (Cremodan SE 30)
75 grsdextrose
invert sugar
105 grssucrose (white sugar)
vanilla essence
100 grs70% chocolate for shavings

Nutritional Information

Per 100 g

Calories

279 kcal

Protein

8.2 g

Fat

16.1 g

Carbohydrates

25.3 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

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.

Original recipe

View or download the original PDF document.

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