- 3 tablespoons unsweetened cocoa¬†powder
- 1‚ĀĄ2 cup minus 1 tablespoon sugar
- 2 1‚ĀĄ2 cups milk
- 3 egg yolks (reserve whites for another¬†use)
- 1 teaspoon vanilla extract
Gelato¬†can come in any flavor imaginable, but for chocolate¬†lovers, this is Price‚Äôs basic, beautiful, smooth, creamy recipe for¬†gelato that will give you everything you desire when you crave¬†chocolate. Serve it with any of the cookies in the previous section¬†and you‚Äôve got a very special dessert.
- ¬†Combine the cocoa powder and half the sugar in a small¬†bowl. Stir in just enough milk to make a paste.
- ¬†Place the rest of the milk in a saucepan and bring it to a boil.¬†Slowly pour about 1‚ĀĄ4 cup hot milk into the paste, whisking constantly.
- ¬†Stir the paste back into the boiled milk and continue cooking¬†over low heat. Simmer for 5‚Äď7 minutes, stirring constantly, then¬†remove from the heat.
- ¬†Beat together the egg yolks and the remaining sugar until¬†pale. Add just a few tablespoons of the hot milk mixture to the¬†yolks while beating. Then add the yolk mixture to the hot milk¬†mixture, beating constantly.
- ¬†Return the pan to the heat and cook over medium until the¬†temperature reaches 185¬ļF (use a candy thermometer clipped¬†to the side of the saucepan). Remove from the heat.
- Strain the mixture into a large bowl using a fine-mesh¬†strainer. Stir in the vanilla extract. Cover and chill in the refrigerator¬†for at least 2 hours or overnight.
- Freeze in your ice-cream machine according to the machine‚Äôs¬†directions. Store in the freezer.