🍫 Chocolate gelato
Gelato al cioccolato is Italian chocolate ice cream made from a custard of milk, cream, sugar and egg yolks with melted dark chocolate. Churned slowly, it is dense, silky and deeply chocolatey rather than airy. It is served soft in cups or cones, often alongside a fruit flavour.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 ml whole milk
- 150 ml cream
- 130 g sugar
- 4 egg yolks
- 120 g dark chocolate, chopped
Method
- Heat the milk and cream until steaming.
- Whisk the yolks with the sugar until pale.
- Pour the hot milk onto the yolks while whisking, return to the pan and cook gently, stirring, to 82 °C until it coats a spoon.
- Take off the heat and stir in the chopped chocolate until melted and smooth.
- Chill the custard for at least 4 hours, then churn in an ice-cream maker and freeze for 1–2 hours before serving.
How to make it lighter
- One scoop is about 50–60 g — two small scoops make a full portion.
- Make it with more milk and less cream for a lighter result.
- Pair one scoop of chocolate with a scoop of fruit sorbet for a lighter mixed cup.
History
Gelato developed in Italy, where Sicily and Florence both claim an early role in frozen desserts, though the exact origins are uncertain. Today gelaterie are found across Italy and around the world.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →