Milk Chocolate Gelato

Experience the rich, smooth, and sweet taste of authentic Italian milk chocolate gelato—a delightful treat for chocolate lovers of all ages!

Quick Facts

• Difficulty: Intermediate
• Prep Time: 30 minutes
• Maturation Time: 4 hours
• Freezing Time: 4 hours
• Yield: Approximately 1.4 L

Ingredients for Milk Chocolate Gelato

Gelato Base

• 600 ml whole milk (3.5% fat)
• 300 ml heavy cream (35% fat)
• 120 g granulated sugar
• 40 g corn glucose syrup
• 5 g neutral stabilizer (e.g., guar gum or locust bean gum mix)

Chocolate Mixture

• 150 g milk chocolate (30–40% cocoa solids), chopped
• 30 g unsweetened cocoa powder
• 50 ml hot water (to dissolve cocoa powder)

Step-by-Step Instructions to Make Milk Chocolate Gelato

1. Prepare the Chocolate Mixture

1. Dissolve the cocoa powder in hot water, whisking until smooth.
2. Melt the chopped milk chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short intervals. Stir until smooth.
3. Combine the cocoa mixture with the melted milk chocolate. Set aside.

2. Prepare the Gelato Base

1. In a saucepan, combine the milk, cream, and sugar. Add the glucose syrup and heat gently while stirring.
2. Bring the mixture to 85°C (just below boiling) to pasteurize.
3. In a small bowl, mix the stabilizer with a teaspoon of sugar to prevent clumping. Gradually whisk this into the heated base. Stir for 2 minutes.
4. Remove from heat and blend the mixture with an immersion blender for a smooth consistency.

3. Combine the Base and Chocolate Mixture

1. Stir the chocolate mixture into the warm gelato base until fully incorporated.
2. Quickly cool the mixture using an ice bath (place the bowl of gelato base over a larger bowl filled with ice and water).
3. Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours to allow the flavors to mature.

4. Churn and Freeze the Gelato

1. Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 25–30 minutes).
2. Transfer the churned gelato into a freezer-safe container and freeze for 4 hours to firm up before serving.

Tips for Perfect Milk Chocolate Gelato

• Use high-quality milk chocolate with a cocoa content of 30–40% for the best balance of sweetness and flavor.
• Adjust sugar if your chocolate is particularly sweet to avoid overwhelming the flavor.
• Melt the chocolate gently to ensure it doesn’t burn or seize.

FAQs About Milk Chocolate Gelato

Q: Can I use dark chocolate instead of milk chocolate?
A: Yes, but the flavor will be less sweet and more intense. Adjust sugar accordingly for balance.

Q: How can I make the gelato even creamier?
A: Add an extra tablespoon of glucose syrup or a small amount of mascarpone cheese to the base.

Q: Can I skip the cocoa powder?
A: You can, but the cocoa powder enhances the chocolate flavor and provides depth.

Serving Suggestions

Serve your milk chocolate gelato in bowls or cones, garnished with chocolate curls, caramel sauce, or a sprinkle of sea salt for a gourmet touch.

Final Thoughts

Milk chocolate gelato is a crowd-pleasing dessert with its creamy texture and sweet, comforting flavor. Perfect for both kids and adults, this recipe is a must-try for anyone who loves classic Italian treats.