Ingredients
Scale
- 9 cups whole milk
- 15 egg yolks
- 2¼ cups sugar
- 1 cup semisweet chocolate chips (or preferably melted baker’s chocolate)
- 1½ tsp vanilla (or to taste)
- Optional mix-ins: peanut butter, crushed cookies, nuts, etc.
Instructions
- Heat the Milk: In a deep skillet or stock pot, heat milk over low heat (setting 3). Stir frequently to prevent scorching. Do not let it boil. Once steaming but not bubbling, remove from heat.
- Prepare the Egg Mixture: Separate egg yolks from whites (save whites for breakfast omelets). Add yolks and sugar to stand mixer or large mixing bowl. Beat on low for 5-10 minutes until mixture becomes pale and creamy. It’s ready when it drips slowly off a spatula.
- Temper the Eggs: Slowly whisk 2-3 ladles of warm milk into egg mixture, whisking constantly to prevent scrambling.
- Combine and Cook: Pour egg mixture back into main milk pot, whisking constantly. Return to medium heat (no boiling) and stir continuously for about 5 minutes until slightly thickened.
- Add Flavorings: Stir in vanilla and chocolate. Continue cooking gently until mixture coats the back of a spoon.
- Chill the Mixture: Remove from heat and cool to room temperature. Pour custard into ice cream canister and refrigerate overnight (12-18 hours).
- Churn: Layer ice and rock salt around canister in ice cream maker. Churn according to machine’s instructions (about 30 minutes).
- Freeze Until Firm: Transfer soft gelato into containers. Add any final mix-ins before freezing for at least 2 hours until firm.
- Prep Time: 45 minutes
- Chill Time: 12 hours
