6 Serves
373 Mins
In a saucepan, combine the milk and heavy cream, heating over medium heat until it just begins to simmer.
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FrenchVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
223 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
452 mg / 1,250 mgPotassium
376 mg / 4,700 mgSodium
146 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
3 g / 28 gSugar
24 g / 50 gSaturated Fat
17 g / 20 gCholesterol
823 mg / 300 mgCaffeine
5 mgNet Carbs
24 gAlcohol
0 g
In a mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and slightly thickened.
Slowly temper the egg mixture by gradually whisking in the hot milk and cream, then return the entire mixture to the saucepan and cook over low heat until it coats the back of a spoon.
Remove from heat, stir in the dark chocolate until melted, and chill the custard base in the refrigerator for at least 2 hours.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the gelato to a freezer-safe container and freeze for an additional 4 hours to firm up before serving.
8
g20
g4
g
American