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This is a deliciously rich chocolate gelato that you can make at home even if you do not have an ice cream machine.
Gelato is a bit different to ice cream in that it does not use cream, so is a little lower in fat. Although if you make chocolate gelato you are adding chocolate and hence fat so do not think it is healthy for you, just enjoy it as a ‘sometimes’ food.
The best gelato is made using an ice cream machine, it churns the mixture as it freezes resulting in a smooth, soft gelato without any detectable ice crystals. But what if you don’t have an ice cream machine? Well you can add xanthum gum which is added to commercial ice creams as E415, it helps it not to freeze solid and keeps the ice crystal size smaller. It will not be as smooth or soft as its ice cream machine rival but it will still taste delicious and have the kids asking for more.
Chocolate Gelato Ingredients
4 eggs yolks
130g (4.59 ounces) sugar
500ml full fat milk
100g (3.53 ounces) dark Chocolate (I use Cadbury 70% cocoa solids)
40g (1.41 ounces) cocoa powder, sifted
4g (0.14 ounces) or half teaspoon of xanthum gum if not using an ice cream machine (available here xanthum gum
Put the egg yolks and sugar into a bowl and beat until thickened and lighter in colour. Bring the milk to the boil and then slowly add to the egg while whisking continually.
Melt the chocolate using a microwave (30 sec stir, 20 sec stir, 10 sec stir, repeat 10 sec stir until melted) or a bowl over a pan of boiling water. Whisk into the egg mixture.
Add the cocoa powder and then place the saucepan over a medium heat and stir until all the cocoa powder and chocolate is incorporated.
Pour through a fine sieve into a bowl and place in the fridge to cool completely (this is important to the smoothness of your ice cream).
NO ICE CREAM MACHINE
Use a bamix or blender to mix in the xanthum gum. The mixture will thicken slightly, pour into a container and freeze.
WITH ICE CREAM MACHINE
Follow the instructions on your machine which usually just require you to pour it in and turn it on. Once it is thick scoop into a container and freeze overnight. After eating a few spoonfuls of course.
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nut free macaron recipe 
choc orange macaron recipe
do u really need the x gum
Hi maia, you can leave it out and stir every 30 minutes until it sets but it will be ‘icey’ rather than smooth.
Hi Ann, I came across your website by chance and I am happy I did. I am on the drive to try out each and every recipe. I have already tried a couple of them and I loved it. After seeing the macaroon video & reading the instruction I am very tempted to try it out as I have never baked or eaten one before. I have just one question, as I reside in the UAE I have never come across xanthum gum , could you please advise a substitute or can I use unflavoured gelatin, and if so what would be the ratio. Thanks.
Hi noella, try this online store in Dubai, http://www.glutenfree-supermarket.ae/product_info.php?products_id=224 they stock it. No gelatin can’t be substituted.