Triple chocolate gelato

Dense, Italian-style chocolate scoops.

You need

• 4 large egg yolks
• 1/3 cup dark brown sugar
• 2 tbsp dark cocoa powder
• 1 tbsp chocolate fudge topping
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 2 tbsp chopped chocolate chunks

Steps

1. Whisk the yolks, brown sugar, cocoa and fudge in a small saucepan.
2. Add the cream and milk.
3. Cook on medium, stirring the whole time, until it reaches 165 to 175 degrees F.
4. Off the heat, whisk in the chocolate chunks until melted.
5. Strain into an empty pint (base closed). Cool in an ice bath.
6. Lid on. Freeze flat for 24 hours.
7. Press Scoop, then Gelato.
8. Take the pint out and scoop.

Dairy-free: Use vegan fudge, vegan chocolate chunks, unsweetened coconut cream (whisked smooth) and oat milk.

Tip: Keep the heat between 165 and 175 degrees F. Eggs need 165 to be safe, and too hot makes them scramble.

🌿 Make it healthier: Use 2 yolks instead of 3 and replace half the cream with milk. Use half the mix-ins and sprinkle them on top so a little goes further.

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