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  • welcome to How To Cook That . Net I am Ann Reardon today we are going to be making chocolate gelato

  • I've had requests for how to make this using an ice cream machine

  • and also aznmixta and chachichachic want to know how to make it without

  • using an ice cream machine so I will show you both of those in this video.

  • Firstly you need to seperate your eggs. For this recipe you only want the yolks.

  • You don't want any white at all so you may need to use your fingers to tease off that last

  • little bit of egg white.

  • Put your yolks and your sugar into a large bowl.

  • For all the recipe quantities just click on the link in the description

  • below this video to go to the blog howtocookthat.net

  • and the printable recipe is there.

  • Whisk you egg yolks and sugar together until they look pale,

  • thick and creamy

  • Pour your milk into a saucepan and this is where gelato is different ice cream

  • because it doesn't use any cream.

  • While the milk is heating you need to melt your chocolate. You can do that in a

  • double boiler on the stovetop or you can do it int he microwave. If you are doing it in the

  • microwave thirty seconds stir it really well, twenty seconds stir, ten seconds stir then

  • repeat those ten-second bursts until it is completely metled. Make sure you keep an eye on you milk

  • to make sure it doesn't boil over.

  • Once your milk is boiled then pour a small amount in a thin stream into your egg mixture.

  • Whisk it together well, then slowly pour in the rest and whisk that in.

  • Return that milk mixture tot he saucepan

  • and add you melted chocolate

  • and your cocoa powder and then whisk it really well to combine.

  • then return that whole thing to the heat and stir it continuously until all the

  • cocoa powder is dissolved and it looks smooth.

  • Then pour it into a clean bowl and place it in the fridge to chill. Letting it go

  • completely cold before you put it in the ice cream machine helps

  • make sure it's really smooth and has that nice mouth feel to it.

  • At this stage if you are using an ice cream machine you can pour that cold mixture in

  • to the ice cream machine and turn it on. The continual churning of the machine as it

  • freezes means that you don't get any large ice crystals forming and the gelato will

  • have a smooth like velvety texture.

  • and once it is thick like soft serve, pour it into a container and place it in the

  • freezer over night to firm up and you'll have a beautiful rich chocolate gelato.

  • If you don't have an ice cream machine then you can't just pour it straight into a

  • container and put it in the freezer or it will freeze solid. So what you need to do

  • is add a little bit of xanthum gum which is what they add to

  • commercial ice creams to keep it smooth. To mix in your xanthum gum you are going

  • you are going to need to blend it with a blender or a stick mixer. Once it's completely mixed

  • in pour that into a container and put it in the freezer overnight.

  • I'll place a link to where you can buy xanthum gum from in the description below the video.

  • And you can see the one made with the ice cream machine is lighter in colour

  • because it's more aerated and it has a slightly smoother mouthfeel. But they

  • both taste really good.

  • Thank you so much for watching and make sure you SUBSCRIBE there is a new video

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welcome to How To Cook That . Net I am Ann Reardon today we are going to be making chocolate gelato

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