Chocolate Gelato Recipe with Cacao Nibs
This Chocolate Gelato Recipe with Cacao Nibs (also called Chocolate Nibs) is made with chocolate upon chocolate, all blended together to create a super smooth, super creamy and rich bowl of pure deliciousness. It's a chocolate lover's dream!*Give yourself at least a day to make this, as there are a couple of waiting periods, and freezing times.*Makes about 1 ¾ quarts.
Servings: 14
Calories: 481kcal
Ingredients
- 4½ cups whole milk
- 25 ounces (about 5 cups) finely chopped semisweet chocolate
- 5 large egg yolks
- ½ cup granulated sugar
- 1 cup cacao nibs
Instructions
- Scald the milk and add the semisweet chocolate. Pour the milk into a very large pot. Place it over medium-low heat and scald it. Tiny bubbles will appear on the edges of the pot and it should be very hot, but not boiling. Add the semisweet chocolate and gently stir until it's completely melted into the milk. Remove the pot from the heat. Let this cool to room temperature, at least 2 hours.
- Mix the egg yolks and sugar. 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 on top before sinking back into the rest of the mixture -- this is called the "ribbon stage."
- Combine both mixtures to make a custard. On a low speed, gradually pour the cooled chocolate mixture into the egg mixture, and blend just until it's evenly combined. Pour this back into the pot and place it over medium-low heat. Stirring almost constantly with a wooden spoon, cook until becomes about twice as thick -- a custard. This should take about 8 minutes. Remove from the heat immediately, strain into a large bowl or another pot, and let it cool completely, at least 3 hours and ideally overnight. (Once it's room temperature, cover it with plastic wrap and refrigerate.)
- Add the cacao nibs and churn. Gently mix in the cacao nibs, transfer to an ice-cream maker and chrun/freeze according to the machine instructions.
- Freeze. Place it in the freezer for about 6 hours for it to become more firm, or have it soft right away!
Notes
Calorie count is only an estimate.
Nutrition
Calories: 481kcal