Ingredients
Equipment
Method
- Whisk the egg yolks and granulated sugar in a mixing bowl until pale and thick.
- Heat the whole milk and heavy cream in a saucepan over medium heat until steaming, then whisk in the cocoa powder and salt.
- Slowly ladle half a cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat immediately, add the finely chopped dark chocolate, let sit for one minute, and then whisk until completely smooth.
- Strain the mixture through a fine-mesh sieve into a clean bowl, cover the surface directly with plastic wrap, and chill in the refrigerator for at least 4 hours.
- Pour the cold custard into your ice cream maker and churn according to the manufacturer instructions until it reaches a thick, soft-serve consistency.
- Transfer to a freezer-safe container and freeze for 2 to 3 hours to firm up, then serve garnished with chopped pistachios.
Nutrition
Notes
Let the frozen gelato sit at room temperature for 10-15 minutes before scooping. The lack of commercial stabilizers means it freezes harder than store-bought brands.