Italian Chocolate Gelato - Homebody Eats
Chocolate Italian Gelato (at home)...this is episode 2 of our homemade gelato series.
Recipe below or check out https://homebodyeats.com/italian-choc... the full recipe with tips + tricks.
A rich and chocolate Italian gelato that's sure to cure your sweet tooth. This over-the-top creamy and decadent gelato is bursting with the perfect taste of chocolate. The best part? You only need 7 ingredients!
Don't forget to bookmark the recipe for later and follow for more authentic Italian recipes.
½ cup plus 1 tablespoon (90 grams) dextrose
¼ teaspoon (0.6 grams) guar gum
⅛ teaspoon (0.6 grams) locust bean gum
1 cup (190 grams) chocolate (60% cocoa)
3 cups (700 grams) 2% milk
¼ cup (49 grams) granulated sugar
½ cup (75 grams) skim milk powder
Whisk dextrose, guar gum, and locust bean gum in a small mixing bowl.
Heat chocolate in the microwave on 50 percent power (medium) for 30 seconds. Stir chocolate, and heat for an additional 30 seconds. Repeat as needed until chocolate is fully melted.
Cook milk in a heavy bottom saucepan over medium heat, until it reaches 105°F (40°C) on an instant read thermometer. Once it reaches temperature, whisk in melted chocolate, granulated sugar, and skim milk powder. Once dissolved, whisk in dextrose mixture.
Continue cooking the gelato base over medium heat, stirring often to ensure it doesn’t burn, until it reaches 195°F (90°C) on an instant read thermometer.
Place a fine mesh strainer over the empty bowl on top of the ice bath. Strain gelato base.
Chill gelato base until it has stopped steaming. Press plastic wrap against the surface of the gelato (to prevent a skin from forming on top) then cover with plastic wrap and rest in the refrigerator for 24 hours.
Remove the gelato base from the refrigerator, and whisk to reincorporate. Pour the gelato base into an ice cream maker, and process for about 20 - 25 minutes or according to the manufacturer's directions. The gelato will be on the soft side.
Transfer churned gelato into chilled storage container. Place gelato into the freezer to "cure" or harden up for a few hours. To serve, swipe the frozen gelato with a flat paddle. Smash the gelato on the side of the storage container to push out some of the air. Transfer to a serving bowl.