Cacao Nib Gelato Recipes

CHOCOLATE GELATO RECIPE WITH CACAO NIBS

Steps:

• 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!

CHOCOLATE GELATO

Steps:

• Coarsely chop chocolate. In a 2-quart heavy saucepan bring milk, cream, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.
• Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold.
• Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden, 1 to 3 hours.