Double Chocolate Gelato
beaten egg yolks
ounces semisweet chocolate, melted
ounces chopped semisweet chocolate or white baking bar
- 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.)
- 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