David's pick: Chocolate Gelato
Best Within: 2 weeks
Ingredients
- 4 large egg yolks
- 2.8oz caster sugar
- 0.53oz cocoa powder, sifted
- 8.05fl. oz double cream
- 3.5fl. oz whole milk
- 1.75oz dark chocolate 74% solids, broken into small pieces
- 1.58oz chopped peanuts or nuts of choice, for mix-in
- Fine-Mesh Strainer
- Instant-Read Thermometer
- Silicone Tipped Spatula
- Small Saucepan
- Whisk
Instructions
Step 1
Place egg yolks, sugar and cocoa powder into a small saucepan. Whisk until fully combined and sugar is dissolved.
Step 2
Add double cream and milk and stir to mix in.
Step 3
Place saucepan on hob over medium heat, stirring constantly with a whisk or silicone spatula. Cook until temperature reaches 74-79°C on an instant-read thermometer.
Step 4
Remove from heat, stir in chocolate and pour through a fine-mesh sieve into an empty tub. Place tub into an ice bath. Once cooled, place lid on tub and freeze for 24 hours.
Step 5
Remove tub from freezer and remove lid from tub. Place tub in outer bowl, then install paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 6
Select GELATO.
Step 7
With a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add chopped peanuts or nuts of choice to the hole and process again using the MIX-IN program.
Step 8
Once processing is complete, remove ice cream from tub and serve immediately.