culinary review
Ice cream, Frozen yogurt and frozen desserts

Rich Chocolate Gelato Ice Cream

Last Modified: 03/07/12
First Published: 03/07/12
Views: 661
chocolate gelato

Chocolate Gelato 

click on any ingredient
for more information, including
measurement conversions
General Info
Servings: 6
Total Cost: $5.50
Cost Per Serving: $0.92
Total Calories: 1,985
Calories/Serving: 331
Milk, Whole 2 1/4 Cups 540.00 Grams $0.54 338
Heavy Whipping Cream 36% 1/3 Cup 79.20 Grams $0.37 264
Sugar, White Granulated 3/4 Cups 150.00 Grams $0.20 581
Chocolate Chips, Semi Sweet * 2.00 Ounces $0.32 302
Cocoa Powder, Dutch Processed, Unsweetened 1 Cup 86.40 Grams $1.66 192
Egg Yolks (4 yolks) * 68.00 Grams $0.67 220
Bourbon Whiskey, Makers Mark 1 Fl Ounce 28.00 Grams $1.33 64
Extract, Vanilla Pure 2 Teaspoons 8.67 Grams $0.42 25
Salt, Kosher 1 1/2 Pinch 0.45 Gram $0.00 0

This is the first time we have ever made gelato. Gelato is the Italian word for ice cream, and we have made ice cream many times but this is different in the sense that there is very little cream and it has 4 egg yolks. So this is more like a frozen custard.

chocolate gelato ice creamUsually there are noticable ice crystals in the ice cream we make simply from cream, milk, sugar and vanilla. We have made ice cream using eggs as a base, which is quite excellent, although it is not really gelato. But at least there are very small ice crystals so it does seem extremely smooth.

But this chocolate gelato is even smoother and richer. Some of this is because of the 4 egg yolks instead of the two whole eggs in the traditional egg-based ice cream. 


On the stovetop we heated the milk, cream and a ½ cup of sugar in a heavy-bottomed sauce pan, just until the sugar dissolves and the mixture is simmering. The add the cocoa powder and chocolate pieces and whisk until smooth. It is like an extremely rich hot chocolate at this point. Reduce the heat and let sit while you deal with the eggs.

Add the 4 egg yolks and ¼ cup of sugar to a work bowl and whisk until the it becomes a pale yellow and really thick. This takes about 3 - 5 minutes. 

In that same bowl you will want to temper the egg mixer by slowly adding and whisking a ½ cup of the hot chocolate mix. Whisk thoroughly and then add it back into the hot sauce pan over a medium heat. Use a fry thermometer and make sure it does not get over 180° F, whisk the whole time until it reaches that temp and becomes thicker.

Once is becomes thick pour the mix into a work bowl and add the vanilla, salt and whiskey. Whisk a little bit and then chill in the fridge. You can also chill the bowl in an ice bath for quicker results.

Once is it been chilled you can add it into your ice cream machine.

Freeze for a few hours and serve. 

Egg Based Smooth Vanilla Ice Cream

Last Modified: 03/07/12
First Published: 11/12/07
Views: 2497


click on any ingredient
for more information, including
measurement conversions
General Info
Servings: 6
Total Cost: $1.76
Cost Per Serving: $0.29
Total Calories: 1,305
Calories/Serving: 218
Eggs, Chicken (2 eggs) * 100.00 Grams $0.33 156
Sugar, White Granulated 1/2 Cup 100.00 Grams $0.13 387
Milk, Whole 1 Cup 240.00 Grams $0.24 150
Heavy Whipping Cream 36% 3/4 Cups 180.00 Grams $0.84 600
Extract, Vanilla Pure 1 Teaspoon 4.33 Grams $0.21 12
This vanilla ice cream recipe is one of our favorites. It’s smooth, sweet and creamy with avanilla_icecream perfect hint of vanilla. We like the egg based ice cream, it freezes better and stays nice and creamy. If you have a vanilla bean, then by all means use it (infuse a split vanilla bean in the cream, heat, let cool and scrape out the vanilla pieces) otherwise good quality vanilla extract suffices.

  • 2 eggs
  • ½ cup sugar
  • 1 cup milk
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract (or 1 tablespoon vanilla sugar)


Whisk the egg and sugar together well. Add the milk. Slowly cook the mixture over a double boiler until it has thickened (about 15 minutes), whisk continously. Let cool until room temperature, add vanilla and the cream. Let cool in the fridge until cold. Pour into an ice cream maker and run it until you have a good consistency (about 30 min). Either eat right away or store and freeze.

Chocolate Italian Ice

Last Modified: 09/14/11
First Published: 07/14/08
Views: 6674

click on any ingredient
for more information, including
measurement conversions
General Info
Servings: 6
Total Cost: $2.02
Cost Per Serving: $0.34
Total Calories: 1,837
Calories/Serving: 306
Chocolate Chips, Semi Sweet * 8.00 Ounces $1.26 1,210
Corn Syrup, Light 4 Tablespoons 82.00 Grams $0.47 240
Sugar, White Granulated 1/2 Cup 100.00 Grams $0.13 387
Water 1/2 Cup 113.50 Grams $0.00 0
Ice, Cubes or Crushed 2 1/2 Cups 0.73 Pound $0.16 0

Update: September 11, 2011

Having just weathered a few days of heat here in the Northwest we needed to give Italian Ice another try. This time I wanted to do it even quicker and with less mess than last time.

So first I made a simple syrup with 1/2 cup sugar and 3/4 cup water. Brought it to a boil and left it until it went clear. I then turned the heat off, waited about 2 minutes and added in whole chuncks 8 ounces of chocolate. I did not chop them at all. Just place them all in there and wait another minute or two and then gently stir. As the chocolate melts whisk everything together and it turns into an excellent rich sauce. I whisked for a few more minutes and added about 1 ounce of whiskey, and it loosened up the sauce a bit more.

Then I just added the sauce to a blender with 2 1/2 cups of ice and blended until smooth. Then it went right in the ice cream maker for 25 minutes.

This is the quickest way I have found yet to make anything like ice cream. The whole thing took 10 minutes.


Italian Ice is a dessert, served as far as we know only in New York and surrounding areas. We just created this recipe from scratch based on what we remembered it tasted like, seemed quick, and ingredients we had around.

We looked on the web and found recipes that use cocoa powder, water and sugar. But we wanted to use real dark chocolate because the fat in the chocolate would make the ice smoother and the flavor would be richer.

The result was excellent, this is an extremely rich, chocolately dessert that was very quick to make. Anytime you make ice cream with eggs you need to heat the mix together, and then wait for everything to chill. To bypass that step we just used a little less water and then used ice to chill everything fast.italian ice

Makes 1 quart of Chocolate Italian Ice


Add the chocolate, sugar and corn syrup to a sauce pan and gently heat, just enough to slightly melt the chocolate mix. If you use too much heat you will burn the chocolate.

Note: you could also use a microwave, using short high-heat bursts.

As it is melting add 1/4 cup of the water until mixed. Then add another 1/4 cup of water and mix again.

Note: adding water to fat-based mixes is difficult so do it in batches slowly.

Then add enough ice, about 2-3 cups to quickly chill the mix and melt the ice for the additional water.

Place the chilled mix, with the ice in a blender and run for 30 seconds or so. If you have any large pieces of ice left just remove them.

Place the blended mix in your ice cream maker for 20-30 minutes, depending on the instructions.

Place the freezer for a few hours until hard.