DOUBLE CHOCOLATE GELATO

I was having one of those days where I just needed chocolate...and lots of it. A piece of chocolate wasn't going to cut it. I needed something ultra decadent, rich and creamy. Really, nothing was going to satisfy my craving but a scoop of Double Chocolate Gelato so I  whipped up a batch based on a recipe by the Barefoot Contessa. The result: so delicious! I highly recommend it.

Double Chocolate Gelato

Serving: 4 people

2 cups whole milk
1/2 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder
2 ounces bittersweet chocolate, finely chopped
4 large egg yolks
2 tablespoons Kahlua
2 teaspoons pure vanilla extract
Large pinch salt
1/3 cup dark chocolate, roughly chopped

1. Heat the milk, cream, and 1/2 cup sugar in a saucepan, until the sugar dissolves and the milk starts to simmer.
2. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup with a spout.
3. Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 4 minutes, until it is thick and light yellow.
4. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Mix on low until combined.
5. Pour the egg and chocolate mixture back into the saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
6. Pour the mixture through a sieve into a bowl. Stir in the coffee liqueur, vanilla, and salt.
7. Place a piece of plastic wrap over the custard (so it is touching it) and chill completely (this may take a few hours).
8. Pour the custard into the bowl of an ice cream maker and process according to your ice cream maker's directions.
9. Stir in the roughly chopped chocolate.
10. Freeze in covered container to firm. Allow the gelato to thaw slightly before serving.
11. Enjoy!

Note: This recipe can take a while. I made this with the KitchenAid Ice Cream Maker attachment and the bowl needs to freeze 15 hours in advance (which I didn't realize until after I made the mixture). Just be sure to read your ice cream maker instructions to get a sense of timing. Also, you will need a few hours on step 10 to let the gelato firm before serving.

{photo by Julia Ferguson of Room for Dessert}