We were hiking in a canyon way out in Malibu (the same trail where we got lost on our third date — which is a long story for another time).
It seemed out of nowhere that a guy from a band I loved appeared from behind a cliff and began to sing “The Sweetest Thing.” (And no, it wasn’t Bono from U2. ;-)) In shock, I looked at my now husband, who was suddenly holding a beautifully framed “timeline” of our seven month relationship up to that day, a gorgeous ring, and . . . a super cool ice-cream maker!
Yup! You heard me, an ice-cream maker was a part of my marriage proposal!
I love my ice-cream maker! And not only for its sentimental value, but because for over ten years I’ve been making fantastic ice-cream and gelato in it!
Today is my Mom’s birthday and there’s no better excuse to make this Chocolate-Chocolate Gelato! My Mom’s a very serious chocoholic and this gelato is perfect for her — it’s intensely rich, creamy and unbelievably delicious.
- 4-1/2 cups whole milk
- 5 cups very finely grated or chopped semisweet chocolate (1 pound, 4 ounces)
- 5 egg yolks from large eggs
- 1/2 cup granulated sugar
- 1-1/2 cups very finely grated or chopped bittersweet chocolate 6 ounces
Pour the milk into a medium-sized sauce pot and over medium heat, scald it. Tiny bubbles will appear on the edges of the pot and it should be very hot, but not boiling. Then add the semisweet chocolate and use a wooden spoon to stir. Once it's completely melted into the milk, remove the pot from the heat. Let this cool to room temperature, about 1-1/2 hours.
In a medium sized mixing bowl, use an electric mixer to whip the egg yolks with the sugar. Mix until it's very thick and pale yellow. When you drizzle it with a spoon it should rest for a second or two before sinking back into the rest of the mixture -- this is called the "ribbon stage." On a low speed, gradually pour in the cooled chocolate mixture and blend only until it's evenly combined. Pour this back into the sauce pot and over medium-low heat, stirring almost constantly with a wooden spoon, cook until becomes a beautiful, thick custard, 8 to 10 minutes. Remove from the heat immediately and let it cool completely, at least 2 hours. (You can also let it come to room temperature, cover it tightly with plastic wrap, and refrigerate it overnight.)
Gently mix in the bittersweet chocolate, transfer to an ice-cream maker, and freeze according to the machine instructions. (While you can finely chop the chocolate with a knife, for large quantities I like to do it in my food processor with the grater attachment, to get these superfine pieces.)
In case you are curious, my "engagement ice-cream maker" is this one!