Ashley Walker's Blog

Cheats Chocolate Gelato

,
Use custard powder as the base
Course: Dessert
Cuisine: Italian

Equipment

  • 1 Ninja Creami Deluxe
  • 2 Ninja Creami Deluxe Containers This makes approx. 1.6L of gelato, so splitting into two containers is ideal with some left over
  • 1 Whisk
  • 1 Rubber Spatula
  • 1 Medium Saucepan
  • 1 Large sieve or sifter Used to sift the custard and cocoa powder

Materials

Gelato Base

  • 900 ml Full Cream Milk
  • 600 ml Thickened Cream
  • 6 teaspoon Vanilla Extract
  • 6 tablespoon Custard Powder
  • 200 g Granulated Sugar 1 cups

Gelato Flavour

  • 48 g Cocoa Powder 6.5 tablespoons Nestle Plaistowe Premium Baking Cocoa
  • 210 g Dark Chocolate 70% Finely Chopped Cadbury Dark Baking Chocolate

Instructions

Gelato Base

  • Combine milk, thickened cream, vanilla, and sugar 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.
    900 ml Full Cream Milk, 600 ml Thickened Cream, 6 teaspoon Vanilla Extract, 200 g Granulated Sugar 1 cups
  • Sift in the custard powder, and cocoa powder. Whisking the mixture
    6 tablespoon Custard Powder, 48 g Cocoa Powder 6.5 tablespoons
  • Whilst continuously whisking, heat the custard until it thickens.
  • Slowly add chopped chocolate into the saucepan while continuously whisking until the chocolate is all dissolved.
    210 g Dark Chocolate 70% Finely Chopped

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.

Notes

Base Ingredients
  • 575 ml Full Cream Milk
  • 360 ml Thickened Cream
  • 3.5 tsp Vanilla Extract
  • 3 tbsp Custard Powder (as a substitute for 6 large egg yolks)
  • 120 g Granulated Sugar
  • 27 g Cocoa Powder (3.5 tbsp)
  • 120 g Dark Chocolate (70%), finely chopped
Instructions
  1. In a medium saucepan, combine the milk, thickened cream, and vanilla extract. Heat gently over medium until just simmering—don’t let it boil.
  2. In a separate bowl, mix the custard powder, sugar, and cocoa powder. Gradually whisk in a few tablespoons of the warm milk mixture to make a smooth slurry.
  3. Slowly pour the slurry back into the saucepan with the remaining milk mixture, whisking constantly.
  4. Return the pan to low heat and stir continuously until the custard thickens—coating the back of a spoon is a good indicator.
  5. Pour the hot custard mixture over the chopped dark chocolate. Let it sit for 2–3 minutes, then whisk until smooth and fully combined.
  6. Cover the surface with clingwrap (touching the custard) and refrigerate for at least 3 hours, until well chilled.
  7. Freeze in two Ninja Creami Deluxe containers for 24 hours, then process as per usual.