Chocolate Gelato

This week for the Cooking Around the World class at UTA the country is Italy. We tried a gelato recipe that was a little different than a lot of those out there and came up with a pretty good product.  Although this is not going to be done in class it was at least a good bonus recipe.

For starters we combined 12 egg yolks, 3 cups of milk and one and a half cups of sugar and cooked it on low heat until it thickened a little.  It could have thickened even more and we probably should have but it still came out ok. This took about forty minutes. We then added 5 ounces of semisweet chocolate and a couple tablespoons of cocoa powder and stirred until the chocolate melted.  After it melted we added 3 more cups of milk and put it in an ice bath.  When it was nice and cold we used the ice cream maker per manufacturer's instructions.

When we first tried to eat it it was too cold and getting it out of the carton wasn't happening.  After looking it up we realized our deep freezer was too cold.  After transferring it to the inside freezer it warmed up to a good temperature and is just fine.