Mmm Gelato!

We ate a lot of this while in Italy… like almost everyday, in fact twice one day.

While I can’t say the recipe is from Italy, it sure turned out smooth and creamy!

Tasty Gelato

  • Servings: 4
  • Difficulty: Medium
  • Print



  • 2 Cups Whole Milk
  • 1 Cup Heavy Cream
  • 3 Egg Yolks
  • 1/2 Cup Sugar


  • 1/2 Cocoa Powder
  • 1/3 Cup Sugar
  • 1/4 Milk
  • 1/2 Tsp. Vanilla


  1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
  2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
  3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
  4. For the Chocolate sauce, pour the cocoa powder and sugar in a food processor, process until sugar is fine and they are combined. Add milk and vanilla, blend some more.
  5. Pour the base and the chocolate mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. *Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

*You can also add toasted almonds, chop, toast and cool, then add when the gelato is almost done freezing!

Modified from: allRecipes


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s