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My Homemade Chocolate Gelato (No Ice Cream Maker Needed)

A rich, creamy homemade chocolate gelato recipe—inspired by my favorite gelateria.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Freezing 9 hours
Total Time 9 hours 40 minutes
Course Dessert
Cuisine Italian
Servings 6 people

Ingredients
  

  • 1 ⅔ cups (400 ml) whole milk
  • 1 cup (250 ml) heavy cream (30–35% fat)
  • 4 egg yolks
  • ⅓ cup (80 g) light brown sugar or cane sugar
  • 4.5 oz (130 g) dark chocolate (70% cocoa minimum)
  • 3 tbsp (20 g) unsweetened cocoa powder
  • 1 tbsp acacia honey (optional, helps with texture)
  • 1 tbsp cornstarch (for extra smoothness)
  • A pinch of fleur de sel

Instructions
 

1. Melt the chocolate

  • Finely chop the dark chocolate and set it aside.
  • In a small saucepan, gently heat half of the milk with the cocoa powder, whisking constantly to dissolve it fully and avoid lumps.
  • Once warm, add the chopped chocolate and stir until you have a smooth, glossy ganache. Set aside.

2. Prepare the custard base

  • In another saucepan, combine the remaining milk, the heavy cream, and the honey. Warm gently over medium-low heat, without letting it boil.
  • Meanwhile, whisk the egg yolks with the sugar and the cornstarch until pale and slightly thickened.
  • Slowly pour the warm liquid over the egg mixture, whisking constantly to temper the eggs. Then return the mixture to the saucepan.
  • Cook over low heat, stirring continuously with a wooden spoon or silicone spatula, until the custard thickens and coats the back of the spoon—about 180–183°F (82–84°C). Léonce's tip: To check if it's ready, dip a spoon into the custard, then draw a line across the back of it with your finger. If the line stays clean and doesn’t run, your custard is perfectly cooked.

3. Combine the two

  • Remove from the heat. Stir in the chocolate ganache.
  • Add a pinch of fleur de sel—it truly brings out the depth of the chocolate.
  • Cover with plastic wrap, pressing it directly against the surface, and let it cool completely—at least 3 hours, or ideally overnight in the refrigerator.

4. How to freeze without an ice cream maker

  • Pour the chilled mixture into a wide, shallow container.
  • During the first 4 to 6 hours, stir it every 30 to 45 minutes using a fork or whisk to break up any ice crystals and encourage a creamy consistency.

Notes

Makes about 6 to 8 servings—roughly 1 quart (0.9 L).