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The Best Chocolate Gelato

Marcella Hazan’s
Intensely deep chocolate gelato
Prep Time 10 mins
Cook Time 10 mins
Resting time 2 hours (plus 3+ hours freezer time) 30 mins
Total Time 2 hrs 50 mins
Course Dessert
Cuisine Italian


  • Ice cream maker


  • 4 egg yolks
  • 2/3 cup sugar + another 2 Tablespoons
  • 2 1/4 cups full fat milk
  • 4 oz dark chocolate I used Valrhona
  • 1/2 cup good quality unsweetened cocoa powder


  • Whip the egg yolks and sugar until creamy and pale and the whisk forms pale yellow ribbons. Melt the chocolate in the microwave using 30 second intervals and then heat the milk until it just comes to a boil.
  • Slowly drizzle in the hot milk while continuously whisking the egg and sugar mixture.  Add the melted chocolate and mix thoroughly with the whisk and then add the cocoa powder and again mix well.Put the bowl over a saucepan of simmering water and bring the mixture up to 170F while continuously stirring. Make sure your bowl is not touching the simmering water. Set aside when it reaches the desired temperature.
  • In a small saucepan add the 2 tbsp of sugar and 2 tsp of water and over high heat melt the sugar until it turns to dark amber color.  Don’t stir it, just swirl the pan if you need to.  Pour it into the chocolate mixture and stir until thoroughly mixed in.  At the start it may seize a little and turn solid but keep stirring and it will melt into the mixture.
  • When your mixture is cooled down to room temperature put it in the fridge until it has cooled completely, then churn in your ice-cream maker following the instructions for your specific ice-cream maker. Put in the freezer for at least 3 hours or overnight.
Keyword chocolate cake, chocolate gelato, chocolate ice cream, gelato, ice cream