Chocolate gelato
Deep chocolate gelato with both cocoa powder and dark chocolate. Cocoa and chocolate add solids and fat, so cream is cut back to keep it smooth rather than heavy.
Ingredients
For 1 kg of mix. Open it in the calculator to make any batch size.
| Whole milk 3.5% | 595 g |
|---|---|
| Cream 35% | 68 g |
| Skim milk powder | 33 g |
| Sucrose (table sugar) | 121 g |
| Dextrose | 34 g |
| Stabilizer blend | 3 g |
| Water | 16 g |
| Cocoa powder 22/24 | 50 g |
| Dark chocolate 70% | 80 g |
Balanced for gelato
- Fat
- 9.0%
- Sweeteners
- 17.7%
- MSNF
- 8.9%
- Total solids
- 42.0%
- Scoops best at
- −12 °C
Every number is inside the gelato template’s range. What they mean: how to balance a recipe.
Method
- Weigh every ingredient. Mix the dry ones (sugar, dextrose, milk powder, stabilizer) so the stabilizer doesn’t clump.
- Warm the milk and cream to about 40 °C and whisk in the dry mix.
- Heat to 85 °C, stirring, to dissolve everything and pasteurise the mix. Whisk the cocoa in with the sugars, and melt the chopped chocolate into the hot mix.
- Cool quickly in an ice bath, then chill in the fridge for 4 to 12 hours.
- Blend for a minute, then churn in your ice cream machine.
- Freeze until firm. Serve at about −12 °C: from a home freezer (−18 °C), let it rest 10 to 15 minutes first.
Chocolate gelato tastes best a little warmer than other flavours: give it a few extra minutes out of the freezer.
Make it your own
Open it in the calculator to change any amount, swap ingredients for the ones you have, or make it sweeter or softer: Scoopable rebalances the rest so it stays in range.