Taking a moment to visit TALLblonde's Italian roots with a rich, decadent, frozen bowl of deliciousness. I researched a number of recipes from cookbooks and the internet and came up with what TALLblonde feels is second best to a real Gelato shop. The consistency in the home ice cream freezer will remain loose and soupy but have no fear it will set up with that traditional dense and chewy texture. NOTE: Remember to let your freezer container sit in the freezer for at least 48 hours before using for best results. Delizioso!
Two - 3.5 oz. 70% dark chocolate bars, chopped (TALLblonde uses Lindt)
2 cups whole milk
1 cup heavy cream
3 fresh egg yolks
1 cup white sugar
2 Tbl. dutched cocoa powder
1/2 tea. kosher salt
1/8 tea. vanilla extract
Whisk
Fine mesh strainer
Ice Cubes
Loaf pan
Place chopped chocolate bars into a tall sided non-metal bowl, set aside.
Heat slowly in a saucepan the milk and heavy cream to barely scalding; 180-degrees or until slight bubbles form around the edge of the saucepan.
In a separate mixing bowl combine egg yolks, sugar cocoa powder and salt until well combined and and enjoy sugar begins to slightly melt. Pour several ladels of heated milk/cream and add to the egg/sugar mixture to tember the egg tempurate. Add egg/sugar mixture into saucepan with heated milk and cook on medium-low heat until becoming slightly thick.
Pour hot mixture through a fine mesh strainer to capture any cooked egg bits into the bowl with chopped dark chocolate pieces and slowly whisk until all the chocolate has melted and concoction is uniform in color and not grainy in appearance. Finally add vanilla extract.
Cool over a larger bowl filled with ice cubes to quickly bring down tempurature. Then refrigerate for at least 4 hours to fully chill making the freezing process quicker.
Add well chilled mixture to your prepared ice cream freezer and churn for at least 30 minutes or less until there are signs of slight thickening. Pour into a 8"x4" chilled loaf pan and freeze for 4 hours and enjoy on a hot sunny day.
