Double Chocolate Gelato

  • Makes: 20 servings
  • Yields: 2-1/2 quarts
  • Prep: 30 mins
  • Chill: overnight
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Double Chocolate Gelato
cups milk
1 1/3
cups sugar
beaten egg yolks
ounces semisweet chocolate, melted
ounces chopped semisweet chocolate or white baking bar
  1. Combine 3 cups of the milk, the sugar, and egg yolks in a large saucepan. Cook and stir in medium heat until mixture just coats a metal spoon. Remove from heat. Stir in melted chocolate. Stir with a wire whisk or beat with a rotary beater until smooth. Stir in remaining milk. Cover surface with plastic wrap. Refrigerate several hours or overnight until completely chilled. (Or, place the saucepan in a sink of ice water to chill quickly.)
  2. Stir in chopped chocolate. Freeze in a 4- or 5-quart ice cream freezer according to the manufacturers directions. Makes about 2-1/2 quarts (20 servings).
Nutrition Facts (Double Chocolate Gelato)
    Per serving:
  • 202 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 134 mg chol.,
  • 53 mg sodium,
  • 26 g carb.,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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