Ultimate Chocolate Kahlua Gelato
Ultimate Chocolate Kahlua Gelato
Yield: 8
Equipment
- Ninja Creami Ice Cream maker
Materials
- 2½ cups Whole milk
- ½ cup Heavy Cream
- ⅓ cup Sugar
- 5 Egg yolks
- ⅓ cup Sugar
- 1 cup Unsweet Cocoa Powder
- 2 oz Bittersweet Chocolate chips Finely chopped
- 2 tsp Vanilla
- 2 Tbsp Kahlua
- ¼ tsp Kosher Salt
Instructions
Heat the Milks
- Heat the milk, cream and 1/3 cup sugar in a sauce pan at low heat. Stir until the sugar dissolves and the milk starts to bubble at the edges. (Watch this part carefully - do not boil.)
- Add the cocoa powder and chocolate chips and stir until smooth. Remove from heat
Prepare the egg
- Place the egg yolks and ⅓ cup sugar in a mixing bowl and use an electric mixer or immersion blender to combine. Mix for 3-5 minutes on low speed.
Final Mix
- Return the Chocolate mixture to a burner at a low temperature. Slowy add the egg mixture, stirring constantly. (If there are any lumps in the chocolate, use an immersion blender or hand mixer in the pan to more fully blend)
- Again, you want the chocolate to only simmer at the edges - do not boil. Allow the temperature to reach 180 degrees F, and pull from the stove
- Allow 5 minutes to cool, and then add the Kahlua and salt. Stir
Freeze
- Add the Chocolate Gelato mixture to 2 Ninja Creami pint containers and freeze for 24 hours.
Ninja Creami Magic
- Remove a pint of Gelato from the freezer, and remove the lid
- Place the pint in the Ninja outer bowl with the paddle lid
- Turn the Ninja Creami on and place the bowl in the locked-in upright position. Push the Gelato button
- Wait for the machine to turn off. Remove the bowl and serve immediately