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Very Italian Dark Chocolate Gilato
with Hazelnut, Blueberries & Stawberries
Ingredients:
2 1/4 cups whole milk;
1/3 cup heavy cream;
3/4 cup sugar, divided;
1 cup unsweetened cocoa powder;
2 ounces bittersweet chocolate, finely chopped;
4 extra-large egg yolks;
2 tablespoons Mexican coffee flavor liqueur (Kahlua);
2 teaspoons pure vanilla extract
Large pinch kosher salt
3/4 cup of rock salt
8 hazelnut chocolates, roughly chopped
Frozen Blueberries
Frozen Strawberries, roughly chopped
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Equipment:
Very large mixing bowl;
Small 1-quart bowl;
Bag of chopped ice;
Electric hand mixer OR whisk;
Towel
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Directions:
1. Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer.
2. Add the cocoa powder & chocolate and whisk until smooth.
3. Pour into a heat-proof measuring cup.
4. Place the egg yolks and the remaining 1/4 cup sugar in a bowl and mix with a soft spatula/scraper until light yellow and very thick.
5. Slowly pour the hot chocolate mixture into the egg mixture, while you continue to stir.
6. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened.
7. A candy thermometer would register about 180 degrees F. Don’t allow the mixture to boil!
8. Pour the mixture through a sieve into a bowl ( sieve optional ).
9. Stir in the coffee liqueur, vanilla, and salt.
10. Place a piece of plastic wrap directly on top of the custard and chill completely (about 4 hours).
11. Next, fill a large bowl about halfway with ice ( I used about 6 standard-sized ice cube trays, 72 ice cubes, smashed up in a bag beforehand to fill my bowl).
12. Stri in 3/4 cup rock salt.
13. Nestle the smaller bowl in the ice (try to get it almost completely buried in the ice).
14. Fill the smaller bowl halfway with your chilled custard (use at most 1 pint’s worth).
15. Use the hand mixer to beat the custard for 10 minutes, or use a whisk for at least 15 minutes (the custard should get very cold to the touch, although it will probably not start transforming into actual ice cream).
16. Cover with a towel and place the entire set of nested bowls — large and small — in the freezer.
17. Freeze for 45 minutes.
18. Remove the bowls from the freezer.
19. Mix again with the hand mixer for 5 minutes, or whisk for 10 minutes (at this point the mixture should be the texture of soft-serve ice cream).
20. Stir in the roughly chopped chocolate, hazelnuts, frozen blueberries & strawberries.
22. Remove the small bowl from the large bowl, and cover the top with plastic wrap, touching the surface of the ice cream.
23. Freeze for an additional two hours, or overnight.
24. Allow the gelato to thaw slightly before serving.
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Kill Bordom 