Chocoholic's gelato

I may need an intervention. This may be getting out of hand. We may be in trouble. This is, lemme think... the 5th batch of gelato in a little over a month. But heck, we are loving it! The inventory in the freezer is replenished as soon as we see gelato levels dipping dangerously low. it's so obvious we are tripping on gelatos. But this I.N.S.A.N.E.L.Y good chocolate gelato leaves us asking for more. and hence: The ultimate chocolate gelato a.k.a Chocoholic's dream come true. Tadaa!!

What puts this gelato in a whole different sphere of legitimate and awesome gelatos is its texture and the richness. The texture is to die for, creamy and dense. The chocolate is rich and so right. So you have to make sure you use the best quality chocolate that you can lay your hands on. The hint of the gianduja can  induce a tad bit of a happy-high. But hey, who's complaining?

The recipe has been adapted from here with changes. Mr. Lebovitz, i owe you. Big.

What you will need to make the ultimate scoop of chocolate gelato:
2 1/2 cups of milk

¼ cup condensed milk

¼ cup fresh cream

3 1/2 tablespoons corn flour

1/3 cup Cocoa powder

80 g dark chocolate, chopped.

1/3 cup sugar

2 tablespoons of Chocolate liqueur (I used gianduja)

How you go about it:

Take ¼ cup of the milk mentioned in the ingredients above and whisk in the corn flour. Keep aside till called for.

Heat the milk and sugar in a saucepan and bring it to a boil, add the condensed milk and stir it in. Bring the temperature to a simmer and add the cream. Keep stirring till it is all dissolved.

Add the cocoa powder and whisk gently to blend it all in. (Gently because it may fly around a bit otherwise!)

Once it is all blended in, cook for a minute. Add the corn flour+milk mix (make sure there are no sediments of corn flour at the bottom before pouring, so whisk again before pouring) to the saucepan and mix well. Keep stirring for three to four minutes on a very low flame to ensure nothing sticks to the bottom of the pan and it cooks uniformly.

Take off the heat and add the chopped chocolate to the mix. Stir occasionally to make sure the heat from the milk mix melts the chocolate.

Once melted, stir in the liqueur and the chocolate gelato is ready to be frozen. Pour into a flat bottomed, freezer friendly container and freeze till set. You wont have to blitz it with the blender to break up any ice crystals that may form. I didn’t have to. If you do think your gelato is not as creamy as it should be, do the drill of blend-freeze-blend-freeze. Mine was completely, most superbly creamy without it! A dream I tell you, a dream!