Scoop 82: Homemade Dark Chocolate Gelato Recipe Review

by Ice Cream Maker Reviews on August 16, 2006

Today’s recipe of choice was a Williams Sonoma Recipe for dark chocolate gelato. It wasn’t terribly difficult to make, much easier than the basil recipe I made two days ago, but it still required some cooking and straining (I did discover that we do have a metal strainer which came in handy for this recipe). The flavor was extremely chocolaty. Not very sweet like most commercial ice creams. The texture was really thick, almost fudgey. I’m not sure if I did something wrong or if it was supposed to be the fudey consistency that it was. I didn’t really care for the texture. Also, I should have added the cocoa powder more gradually since it ended up clumping together. For a dark chocolate ice cream this was a good choice—if I made it again I would definitely add the powder more gradually and I would probably freeze in it the freezer after using the ice cream maker to see if it would get to be a harder and less fudgey consistency.

  • Flavor: 4.5
  • Flavor Intensity: 4.5
  • Texture: 3
  • Originality: 1.5
  • Overall: 4
  • Ease to make: 3.5

Dark Chocolate Gelato

{ 1 comment… read it below or add one }

Amanda Bean May 30, 2007 at 8:48 pm

Best coconut gelato in the world for the same price as Blue Bell ice cream!

2- 13.5 oz. cans of coconut milk
1- 15 oz. can of Coco Lopez
1 large coconut
1 ¾ cups granulated sugar
2 pints heavy whipping cream
9 large eggs
1 ½ tsp water
2 to 3 cups rock salt
5 to 8 lbs. crushed ice
½ tsp cream of tartar
½ tsp granulated salt
2 packs flavorless gelatin

1) Use a hammer and nail to puncture a hole in an eye of the rinsed off coconut. Do the same to another eye of the coconut. This is to release air. Drain fresh coconut milk into cup. Begin preheating medium to large pot on medium-high heat.
2) Carefully use a knife to separate the coconut shell from the coconut meat. Then, use a vegetable peeler to peel the thin skin from the coconut (this isn’t necessary, but makes your final product prettier. The skin is actually full of vitamins and very good for you.).
3) Your final product coconut-wise should be pure white. Put this in a food processor or blender to mulch it down into finer shreds. Do this to your liking. If you want bigger chunks, mulch your coconut for less time. Set this aside for later use.
4) Open your two cans of coconut milk and pour into your preheated pot along with your set-aside fresh coconut milk. Stir this occasionally, progressively more as it begins to simmer. This is only to cook some water out of it, making it much thicker and very smooth. This should take about 20 minutes. Remove it from the heat.
5) Separate your eggs. The whites can go into a small to medium bowl and the yolks go into a separate cool pot or bowl that will fit your coconut milk plus the yolks (The pot or bowl should only have the yolks in it so far).
6) Add 1 ½ cups sugar, leaving ¼ cup still set aside, in the yolks. Stir these well along with gelatin packets and salt.
7) Slowly, a splash at a time, stir in the hot coconut milk as to keep from cooking the egg yolks. If some of the egg yolk does cook, it will float. Use an emersion mixer to mix it back in. Set this aside in an ice bath to quickly cool it. Stir occasionally.
8) Add cream of tartar to bowl of egg whites.
9) Start a small pot on high heat with the remaining sugar and water. Don’t stir it, but if some sugar goes without meeting water, move the pot to mix it. Cook until boiling. The syrup will look slightly metallic and very shiny.
10) When this is done, mix it in a little at a time with a hand mixer. Keep mixing to distribute evenly. This will be very frothy. It is called meringue.
11) Set up ice cream machine as instructed with rock salt and ice.
12) Pour room temperature coconut milk custard into ice cream maker, then the remaining items, and follow directions on ice cream maker.
¡Bon appettito!

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