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Happy World Chocolate Day! To celebrate this wonderful holiday, we want to share a tempting chocolate gelato recipe from one of our bestselling books Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi. Enjoy this on a nice hot summer day and let us know in the comments if you give it a try!
Recipe #761: GELATO DI CIOCCOLATA (CHOCOLATE ICE CREAM)
1 liter (about 1 quart) of milk
200 grams (about 7 ounces) of fine chocolate
100 grams (about 31/2 ounces) of sugar
Grate the chocolate and put it on the fire with the sugar and 4 deciliters (about 1-2/3 cups) of the milk in a small saucepan. Boil the mixture for a few minutes, whisking all the while so that it is smooth. Remove it from the fire, add the remaining milk and then pour the mixture into the ice cream maker.
This recipe serves ten people.
If you prefer this ice cream even richer, increase the sugar to 120 grams (about 4-1/4 ounces) and add 2 egg yolks once you have removed the chocolate from the fire and when it is no longer boiling. Blend, return it to the fire for a few more minutes and then add the rest of the milk.
