Raspberry Dark Chocolate Gelato

Name: Raspberry Dark Chocolate Gelato
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 serving
Ingredients: 2 1/4 cups whole milk; 3/4 cup heavy cream; 3/4 cup powdered sugar; 2 tbsp cornstarch; 1/2 cup dark cocoa powder; 4 oz bittersweet or over 70% cacao chocolate; 2 cup raspberries; 1 cup sugar

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings
4
Calories
537 kcal
Course
Dessert
Cuisine
Italian

Raspberry Dark Chocolate Gelato

Dexter Sheppard

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Rich & creamy homemade dark chocolate gelato with a sweet raspberry swirl.

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Ingredients

Servings

Gelato

2 1/4 cups whole milk
3/4 cup heavy cream
3/4 cup powdered sugar
2 tbsp cornstarch
1/2 cup dark cocoa powder sifted
4 oz bittersweet or over 70% cacao chocolate chopped

Raspberry sauce

2 cup raspberries
1 cup sugar

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Instructions

In a medium saucepan, whisk together 1 1/4 cup of the milk with the cream, powdered sugar, cornstarch, and cocoa powder.
Place the pan over medium heat and continue to whisk constantly for 7-10 min, or until the mixture bubbles and thickens.
Remove from heat, add the chopped dark chocolate, and whisk until the chocolate is completely melted. Add in remaining 1 cup of milk and whisk thoroughly.
Place plastic wrap over the surface of the mixture and refrigerate for 1 1/2 to 2 hours or until the mixture is cooled completely through.
While the mixture is cooling, prepare your raspberry sauce. In a saucepan, combine the berries and sugar and bring to a boil over medium-high heat. Continue boiling for about 5-8 min, stirring occasionally. Let cool slightly and then strain through a mesh strainer to remove the seeds. Refrigerate until cold.
Once the gelato mixture is cool, strain mixture through a fine mesh strainer and pour into an ice cream maker. Freeze according to the manufacturer's instructions (for my ice cream maker it said to churn for 15-20min. For the gelato I let it churn for 10 min and it seemed ready to go).
Layer the raspberry sauce and gelato into an airtight container. Spoon a couple spoonfuls of sauce on the bottom, then a layer of gelato, more sauce, gelato, and some sauce on the top.
Freeze for 2 hours before eating.