Vegetarian Gelato
Triple Chocolate Gelato
A three-way chocolate gelato with dark cocoa, chocolate fudge and chocolate chunks.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 4 | 4 | large egg yolks | |
| 75 g | ⅓ cup | dark brown sugar | |
| 10 g | 2 tbsp | dark cocoa powder | |
| 20 g | 1 tbsp | chocolate fudge topping | |
| 180 ml | ¾ cup | double cream | |
| 180 ml | ¾ cup | whole milk | |
| 15 g | 2 tbsp | chocolate chunks, chopped |
Ingredients
Method
- Whisk the egg yolks, sugar, cocoa powder and chocolate fudge together in a small saucepan until the sugar has dissolved.
- Add the double cream and milk and stir.
- Heat over a medium heat, stirring constantly with a whisk or spatula. Cook until it reaches 74–79°C on a thermometer.
- Take off the heat and whisk in the chocolate chunks until melted, then strain through a fine sieve into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: GELATO Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select gelato.
Nutrition per serving estimated
- Calories
- 389 kcal
- Fat
- 29 g
- of which saturates
- 17 g
- Carbohydrate
- 29 g
- of which sugars
- 25 g
- Fibre
- 1.3 g
- Protein
- 5.8 g
- Sodium
- 65 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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