Ingredients

  • 5 dl milk
  • 150 g Emilia dark chocolate
  • 100 g powdered sugar
  • 4 egg yolks
  • some whipped cream for decoration

CHOCOLATE GELATO

Difficulty: medium
Preparation: 160 min
Pers.: 8
21    

Directions

During the early 1900s, chocolate was generally consumed as a warm beverage, but soon after the "cold" version took over. A particularly popular dish was cream chilled by a "secchio-macchina", the machine used to make Italian chocolate gelato.

1

Heat the milk in a saucepan, add the crumbled chocolate and melt over a very low heat. Bring to a boil, remove from heat and let cool. In a separate bowl, beat the egg yolks with the sugar until clear and frothy.

2

Add the egg cream to the cooled chocolate mixture little by little, then return to stove and cook over low heat until the cream thickens and covers the back of a wooden spoon. The mixture should never reach a boil.

3

Remove from heat, strain and let cool for at least 2 hours before pouring the mixture into an ice cream maker. Serve immediately, in bowls decorated with a bit of whipped cream.

Protip

Should be eaten on the same day it was made, or, if kept in the freezer, at least one day later.
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