Smoky chocolate gelato

Smoky chocolate gelato

Ingredients

• 4 large egg yolks
• 150g ( cup) sugar
• 500ml (2 cups) full-cream milk
• 100g quality dark chocolate (70% to 75% cocoa solids), melted
• 40g quality cocoa powder, sieved

Method

Whisk the egg yolks and 130g of the sugar (reserve 2 tbsp) in a bowl until thick and creamy, forming pale ribbons when you lift the whisk. Place milk in a saucepan, bring to the boil and remove from heat. Slowly pour hot milk into yolk mixture, beating continuously to form smooth custard. Whisk melted chocolate into the custard, then whisk in the cocoa powder. Pour into a saucepan and cook on low heat, stirring with a wooden spoon until smooth and starting to -thicken. Remove from heat.

Place the remaining 20g (2 tbsp) sugar in a heavy-based saucepan with 10ml (2 tsp) water and swirl over high heat. Once the sugar is dark amber, whisk it into the custard. It might crystalise on contact, but the lumps will dissolve with the whisking. Transfer to a bowl set in a basin of cold water to cool, then refrigerate for at least 30 minutes (or overnight) before churning in an ice cream machine until the consistency of soft-serve. Eat immediately or freeze until needed.

Serves 4