Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a super-chocolaty Italian-style ice cream - gelato; use the best ingredients possible, because it really makes a difference. I use 70% chocolate for it.

Recipe Summary

10 mins
9 hrs 20 mins
9 hrs 50 mins
20 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat milk, 1/2 the sugar, and cream in a heavy saucepan until simmering and sugar is dissolved, about 5 minutes, being careful not to scorch the milk. Remove milk from heat and whisk in cocoa powder and dark chocolate. Allow to cool slightly.

  • Meanwhile, beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs, whisking constantly until well combined. Add the rest of the chocolate mixture and return to the saucepan over medium-low heat. Stir constantly until thickened enough to coat the back of a spoon, about 5 minutes more.

  • Strain custard through a sieve into a bowl and cover with plastic wrap touching to mixture to prevent a skin from forming. Refrigerate 8 hours to overnight.

  • Pour cold custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until hardened, about 1 hour.

Cook's Notes:

You can add crushed cookies or chocolate chips halfway through for an added dimension of texture to the recipe.

I put 8 servings because this recipe is so super chocolaty that a small serving would satisfy the greatest of chocolate cravings. If you were looking at it as a normal ice cream, I would say it is around 4 servings.

Nutrition Facts

238 calories; protein 5.1g; carbohydrates 30.8g; fat 12.3g; cholesterol 122.9mg; sodium 39.7mg. Full Nutrition