Chocolate Gelato

by Eddy Van Damme on July 18, 2011

In most parts of the world vanilla is the most sold ice cream flavor and chocolate second.  Indeed a very good reason to have chocolate gelato in your dessert repertoire. If you open our freezer at home, you will usually find chocolate and pistachio gelato.

For chocolate gelato I prefer not to use egg yolks as these can hinder the pure and true chocolate flavor.  However, when you do not use egg yolks, an ice cream stabilizer is needed to ensure a smooth emulsion. In chocolate gelato and many of my other chocolate preparations, I use a small amount of coffee extract to enhance the chocolate flavor.  It is no secret that all chocolate manufactures use either real or artificial vanilla extract in their chocolate because it makes it more delicious. To make chocolate gelato I like to add vanilla (even though it is already present in the chocolate) to complete the flavor.


Chocolate Gelato


1 quart 3 oz Milk 1 Lit
3 oz Extra fine granulated sugar 90 g
0.17 oz Ice cream stabilizer 5 gram
½ Vanilla bean ½
1.5 oz Non fat milk powder 45 g
3 oz Invert sugar 90 g
0.33 oz Coffee extract 10 g
10 oz Chocolate (56-60% cocoa mass) 300 g


  1. Pour milk in a saucepan and heat to 85°F (30°C). Combine the sugar and stabilizer very well and whisk into the milk. Split and add the vanilla bean. Whisk in the milk powder and invert sugar and heat to 183°F (82°C). Add the coffee extract and a pinch of salt. Set aside for 5 minutes.
  2. Pour onto the (Chopped) chocolate and use an immersion blender to homogenize the mixture.
  3. Allow to mature for 4 hours minimum or overnight before churning.
  4. When churned spread into desired thickness on a pre-chilled silpat lined sheet pan and freeze overnight. Cut into desired size and place on a bed of chopped pistachios.
  5. Decorate with mango sauce and chocolate caramel tuile.

This article: recipe chocolate gelato



18 comments on “Chocolate Gelato

  1. Hilary Adams on said:

    This looks so amazing! Mmmmmmmmmmmmmmm!

    (If you have some in your freezer, will you share?) ;0)

    Love reading your posts, Chef Eddy!! Ooooh! And made the pumpkin crème brûlée again the other day. It never disappoints and always comes out fantastic!!

  2. Ron Cilio on said:

    Hello Eddy!
    I was wondering what type of ice cream stabilizers you prefer to use? Would they all be used in the same proportions (5 grams)?

  3. Eddy Van Damme on said:

    Hi Ron.
    I like to use Cremodan as a stabilizer in gelato and ice creams. I’m not sure if these stabilizers are all created equal in terms of using the same amounts. I would assume they are very close in composition.
    All the best!

  4. Eddy Van Damme on said:

    Thank you very much Hilary. great hearing from you.

  5. Diana Wallace on said:

    This a beautiful pastry masterpiece!!! Great job!!

  6. Lisa Ibanez on said:

    Chef, where would we be able to find the ice cream stabilizer?

  7. What is a good brand do you use for the chocolate?

  8. Adriana on said:

    I’ve never used a vanilla bean….can you scrape the inside as it is or do you need to soften the vanilla by boiling or blanching first?

  9. Eddy Van Damme on said:

    You simply split the vanilla bean lenght wise and remove the seeds with a knife. Only if the vanilla bean would be very dry would you soften it by placing it in a steam basket (As you would steam vegetables) for a minute or so.
    All the best,

  10. Victoria Bishop on said:

    Why do you use extra fine granulated sugar as apposed to regular granulated sugar?

  11. Amy Anglin on said:

    I have made French vanilla gelato in class but I love chocolate! I definitely will make it at home with my kitchen aid mixer. Thank you showing this recipe!

  12. Mayah Cash on said:

    could you add alcohol to this, kindof like a rum or something? or would it not work well?

  13. Marisa Esqueda on said:

    This pastry look so good the way it plate….

  14. Yvonne Davis on said:

    I’m new too all this…So Chef were would I find a cream stabilizer?

  15. Elizabeth Poirrier on said:

    I love chocolate ice cream but I’ve had a difficult time finding a store brand that I like. One I finally found that I love is La Loo and it is made with goat’s milk. It’s also a much darker chocolate than every other brand I’ve tried. I will definitely try this ice cream since you’ve used a higher cocoa mass chocolate in the recipe. Since it’s summer, it will probably be this weekend! Do you have to use the stabilizer?

  16. Adrienne D. Clayton on said:

    This is going to be a great recipe when cook my Italian 5 course meal dinner party.

  17. Meghan Abarca on said:

    This looks sooo good! would you be able to use this recipe and substitute the chocolate for different flavors or would you have to alter the whole recipe?

  18. lydia hermandez on said:

    i enjoyef the smooth texture of the gelato. i already love chocolate, so this was a homerun for me.

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