It’s indulgent, it’s an aphrodisiac, it’s proof that you are a god or goddess in the kitchen. So it’s a no brainer for that indulgent or romantic dinner. The 30% cacao in our chocolate crema gives the gelato a rich chocolate taste and then you can choose if you want a lemon, mandarin or even chilli twist.
Ingredients for 4 portions:
- Heavy/double cream – ½ cup
- Whole/full fat milk – 1 ½ cups
- Egg yolks – 4
- Granulated sugar – ½ cup
- Nudo chocolate fondente with lemon olive oil – ¼ cup
Bring the cream and milk to boil in a medium-sized saucepan, then immediately remove from the heat and set aside. With an electric or stand mixer beat the egg yolks and sugar, on the highest setting, until the mix triples in volume. Scrape down the sides of the bowl occasionally to ensure thorough mixing.
Slowly add all the hot milk mixture to the egg/sugar mixture, and whisk constantly on a low speed until the mixture coats the back of a wooden spoon. Then add the chocolate fondente and mix thoroughly at a medium speed.
Chill the mixture for about 4 hours or overnight. Then add it to your ice cream maker and follow manufacturer’s instructions for freezing. Stop the churning as soon as the gelato is just frozen.