Gelato

Espresso Gelato with Dark Chocolate Chunks

Name: Espresso Gelato with Dark Chocolate Chunks
Total time: 24 h
Yield: 1 pint (24oz)
Ingredients: 1 cup heavy cream; ¾ cup whole milk; 4 egg yolks; 2 floz freshly pulled espresso; ⅔ cup granulated sugar; 1 tsp vanilla extract; 1 pinch kosher salt; 2½ oz Mexican-style dark chocolate bar, chopped

24 oz pint · adapted from u/zoralee on r/ninjacreami

1996kcal

26gprotein

209gcarbs

122gfat

Nutrition values are estimates.

Machine

Freeze24 hr, flat surface

ProgramGelato

Ingredients · 24 oz

heavy cream1 cup

whole milk¾ cup

egg yolks4

freshly pulled espresso2 floz

granulated sugar⅔ cup

vanilla extract1 tsp

kosher salt1 pinch

Mexican-style dark chocolate bar, chopped2½ oz

Steps

1. Heat the cream, milk, espresso, salt, and most of the sugar until steaming; whip the yolks with the remaining sugar until pale.

2. Temper the hot dairy into the yolks, then cook the custard gently to about 170F until it coats a spatula.

3. Strain into the pint, stir in the vanilla, cool completely, and freeze 24 hours.

4. Spin on Gelato and mix in the chopped chocolate.

Adapted from u/zoralee on r/ninjacreami