Chocolate Gelato
Chocolate Gelato adapted from the book Italian Artisanal Gelato by Donata Panciera.
Ingredients
g
Scaled from the original 1000 g(×1.00). Percentages stay the same.
| Ingredient | Grams | % |
|---|---|---|
| Milk | 502 | 50.16 |
| Cream | 101 | 10.08 |
| Skim milk powder | 38.4 | 3.84 |
| Dextrose | 20.0 | 2.00 |
| Glucose syrup | 28.8 | 2.88 |
| Sucrose | 106 | 10.64 |
| Stabilizer | 4.0 | 0.40 |
| Cocoa Cream | 200 | 20.00 |
| Mix weight | 1000 g | 100 |
Method
Instructions
- Add all dry ingredients to a bowl and mix well.
- Add the milk, cream, glucose syrup and cocoa cream to a pan.
- Whisk in the dry ingredients.
- Slowly heat to 83C/181F
- Transfer to a zip-lock bag and chill in cold water or ice water.
- Age in fridge overnight or at least four hours.
- Run in ice cream machine.
Cocoa Cream
- Add the water and the sugars to a pot and bring to a boil.
- Add the sugar water to a planetary whisk and add the cocoa powder.
- Whisk on high speed until the mixture has cooled to room temperature.
- This makes 1000g but you will only use 200g in the gelato.
