Equipment
- 1 Ninja Creami Deluxe
- 2 Ninja Creami Deluxe Containers This makes approx. 1.4L of gelato, so splitting into two containers is ideal
- 1 Whisk
- 1 Rubber Spatula
- 1 Large Pyrex bowl
- 1 Large Saucepan
Materials
Gelato Base
- 575 ml Full Cream Milk
- 360 ml Thickened Cream
- 3.5 teaspoon Vanilla Extract
- 6 Large egg Yolks
- 120 g Granulated Sugar 0.6 cups
Gelato Flavour
- 27 g Cocoa Powder 3.5 tablespoons
- 120 g Dark Chocolate 70% Finely Chopped
Instructions
Gelato Base
- Combine milk, thickened cream, and the vanilla in a medium saucepan. Cook over medium heat until it begins to simmer and bubbles appear around the edge of the saucepan. Whatever you do- do not boil the milk.575 ml Full Cream Milk, 3.5 teaspoon Vanilla Extract, 360 ml Thickened Cream
- Turn the heat off.
- Place the yolks and sugar in a medium-sized mixing bowl and whisk until thickened and pale.6 Large egg Yolks, 120 g Granulated Sugar
- Sift in the cocoa powder and whisk until combined – if the mixture is too thick, then add a couple of tables spoons of milk to loosen it up and help the whisking process.27 g Cocoa Powder
- While whisking the yolks continuously, pour a cupful of the milk mixture in a thin stream. Then slowly pour in the remainder.
- Pour the mixture straight back into the saucepan and return to low heat on the stovetop.
- Whilst continuously whisking, heat the custard until it thickens. Test it has thickened by coating the back of a spoon and running your finger through it- if the part stays- the custard is sufficiently thickened. If it joins, then carry on heating on the stovetop.
- Pour the custard into the bowl, and slowly add the chopped chocolate, stirring and whisking until the chocolate is melted and combined.120 g Dark Chocolate 70%
Cooling and Freezing
- Cover the custard with clingwrap touching the surface to prevent a skin from forming. Place in the fridge and leave to cool down for at least three hours – or until cool and thickened.
- Pour into two Ninja Creami containers.
- Freeze for 24 hours, and process as per instructions from Ninja.
Wondering what to do with the left-over egg whites? Making a souffle is super easy: