Dark Chocolate, Orange Gelato
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Perfecting gelato is an art, Ginger maybe practising for many years to come. The key is using fresh ingredients, not to over mix and allowing the gelato to thaw slightly before serving.
  • 2 Cups Cream (15%)
  • 1½ Cups Milk (2%)
  • 5 Large Egg Yolks
  • ¾ Cup White Sugar
  • 1 Cup Unsweetened Cocoa Powder
  • 2 Ounces Bittersweet Chocolate, finely chopped
  • 2 Tablespoons Grand Marnier
  • 2 Teaspoons Vanilla Extract
  • 1 Large Pinch Kosher Salt
  • 2 Tablespoons Dark Chocolate, chopped in chunks
  • 2 Tablespoons Candied Orange, chopped in chunks
  1. Heat the milk, cream, and ½ cup sugar in a heavy saucepan on medium heat
  2. Stir until the sugar dissolves and the milk starts to simmer (it should not boil)
  3. Add the cocoa powder and bittersweet chocolate and whisk until smooth and the chocolate is fully melted
  4. Pour into a large heat proof jug
  5. Place the egg yolks and the remaining ¼ cup sugar in a bowl and mix well with an electric mixer or food processor. The mixture should be very thick and light yellow in colour
  6. Continue mixing on low speed, slowly pour the warm chocolate mixture into the egg mixture
  7. Then pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened
  8. Pour into a bowl, stir in the Grand Marnier, vanilla, and salt
  9. Wrap with plastic and chill completely in the fridge, preferably overnight
  10. Move the custard into the bowl your ice cream maker and process according to the manufacturer directions
  11. Stir in the roughly chopped chocolate and orange
  12. Place in the freezer until set
Recipe by Ginger and Nutmeg at http://www.gingerandnutmeg.com/2012/08/gelato