Dessert
Triple Chocolate Gelato
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
MAKE IT DAIRY-FREE Swap in vegan fudge topping for the regular fudge topping, unsweetened coconut cream for the heavy cream, unsweetened oat milk for the whole milk, and vegan chocolate chunks for the regular chocolate chunks. Whisk the coconut cream until smooth, before adding to the remaining ingredients.
BEST WITHIN: 2 WEEKS
NOTE: If your freezer is set to a very cold temperature, the gelato may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more if not adding mix-ins.
TIP: It is important to stay within the 165°F–175°F range. The eggs should reach at least 165°F for them to be food safe but will curdle and scramble if overcooked. Additionally, cooking to this temperature range integrates the sugar and thickens the mixture, resulting in smoother texture.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
- 4 large egg yolks
- 0.33 cup 1/3 cup dark brown sugar
- 2tbsp 2 tablespoons dark cocoa powder
- 1tbsp 1 tablespoon chocolate fudge topping
- 0.75 cup 3/4 heavy cream
- 0.75 cup 3/4 cup whole milk
- 2tbsp tablespoons chocolate chunks, chopped
Utensils
- Small Saucepan
- Whisk
- Instant-Read Thermometer
- Fine-Mesh Strainer
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Step 1
Place egg yolks, brown sugar, cocoa powder, and chocolate fudge in a small saucepan and whisk until fully combined and sugar is dissolved.
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Step 2
Add heavy cream and milk to saucepan and stir to combine.
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Step 3
Place saucepan on stove over medium heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.
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Step 4
Remove mixture from heat and stir in chocolate chunks, whisking to incorporate until fully melted. Make sure pint base is closed. Once melted, pour through a fine-mesh strainer into an empty Swirl Pint.
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Step 5
Place pint in an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours. Remove pint from freezer and remove lid from pint. Refer to page 6 for bowl assembly and unit interaction information.
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Step 6
Select SCOOP, then select GELATO.
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Step 7
When processing is complete, remove gelato from the pint and serve immediately.
