Chocolate Gelato

De Bruno Albouze

Ingredientes

Preparación

1. Mix all the dry ingredients together: sugar, dextrose, cocoa powder, stabilizer and salt.
2. Heat the milk and heavy cream to 40°C (104°F). Add the dry ingredients and blend with an immersion blender.
3. Add the chocolate disks and mix.
4. Cook to 85°C (185°F), stirring constantly with a rubber spatula.
5. Pass the mixture through a sieve over the frozen bowl. Cool it in an ice bath, then refrigerate to mature for at least 4 hours, up to 24 hours.
6. Freeze the churner bowl for at least 24 hours, or as your machine directs. Turn the machine on before adding the base if your model requires it.
7. Pour the chilled base in, filling no more than two-thirds full. Churn for about 40 minutes.
8. Transfer the gelato immediately to the frozen container, press a piece of freezer bag onto the surface, and freeze for 5 hours before serving.
9. Take the gelato out of the freezer and refrigerate for about 40 minutes to soften before scooping.

Resumido del vídeo de Bruno Albouze. Míralo para los detalles.

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