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Anders@icecreamnation.org

Raw Chocolate gelato à la Modica

Adapted after a recipe by Fernanda Gosetti, this variation gives us a gelato made with "cold-processed" chocolate - thus following in the footsteps of the Aztecs, the Spanish conquistadors and in the chocolate-making spirit of the Italian city of Modica!
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Ingredients Method Notes

Ingredients
  

  • 350 ml (1.4 cups) cream
  • 150 ml (3/5) cup whole milk
  • 2/3 vanilla bean or about 1/2 teaspoon good quality vanilla powder
  • 4-5 egg yolks
  • 100 gram sugar preferably raw brown sugar
  • 60 gram dark chocolate à la Modica made of equal parts unsweetened cocoa mass and raw brown sugar
  • 1/2 teaspoon cardamom [or cinnamon or and/any other nice spice you'd like to add a touch of. If you don't like any spices to your chocolate, you're of course free not to add any!]
  • optional but highly recommended: 1/4 teaspoon chile powder
  • optional: 3/4 tablespoon rhum

Method
 

  1. Pour half of the milk and half of the cream in a sauce pan. Add the vanilla, the egg yolks and the sugar.
  2. Bring to an almost-boil (to be exact, to the so-called Nappe-stage, which means about 82-84º C /180-183ºF): the point when you can draw a line that stays on the back of a spoon you've dipped in the base).
  3. Let cool down.
  4. Chop the chocolate, mix with the remaining milk and melt on low heat in (another) sauce pan: put aside to cool down.
  5. When both mixtures have turned cold, mix them with each other. Whip the remaining cream and blend it in to complete the base.
  6. Churn, and - if using - add the rhum towards the end of the process.

Notes

See the post on the website for detailed instructions on how to make your raw chocolate à la Modica!