Ingredients
Scale
- 2 cups 2% milk
- 2/3 cup sugar
- 2 teaspoons pure vanilla extract
- 2 eggs
- 1 cup heavy cream
- 3.5 ounces good quality dark chocolate, coarsely chopped
Instructions
- Whisk together the milk, sugar and vanilla in a saucepan and heat over medium heat, stirring frequently and watching carefully, till the mixture is hot and bubbles begin to form around the edges. Remove from heat.
- In a small bowl, use a mixer to beat the eggs very well until frothy and there are no lumps of egg white at all. While whisking, pour a thin stream of the milk mixture into the eggs until you’ve mixed in about half the mixture. Pour the egg mixture all back into the saucepan and heat over medium heat, whisking constantly now for about 5 minutes, until the mixture coats the back of a wooden spoon.
- Remove from heat and stir in the heavy cream. Pour the custard into a jar and set in the fridge to cool. When it’s completely chilled, begin the churning, then melt, finely chop or shred the chocolate. About halfway through the churning, add the melted chocolate in a very thin drizzle or sprinkle in the bits or shavings.
- Eat immediately or freeze in the freezer for a couple hours for a firmer gelato.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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