Chocolate Earl Grey Gelato

Serves 6

Ingredients 

225g dark chocolate 

480g thickened cream, divided 

235ml full cream milk

150g caster sugar, divided 

1/4 tsp salt 

5 Earl Grey tea bags

25g cocoa powder, sifted 

4 egg yolks 

Method

Step1: Place your ice cream bowl in the freezer ahead of time (at least 12 hours). Place dark chocolate and 120g of thickened cream in a saucepan over low heat. Stir gently until melted, then set aside.

Step 2: In a separate saucepan, heat the remaining thickened cream, milk,110g of caster sugar and salt over medium heat. Once the mixture reaches a gentle simmer and the sugar has dissolved (around 5 minutes), remove from the heat and add the tea bags. Set aside to steep for 10-20 minutes, or until the cream has absorbed the tea flavour. Stir occasionally. Next, whisk in the cocoa powder until smooth, then add the melted chocolate mixture and whisk again until smooth.

Step 3: In a medium bowl, whisk together the egg yolks and remaining sugar until the mixture has thickened and is paler in colour; set aside. Using a measuring jug, scoop out approximately 1/2 cup of the cream mixture and whisk into the egg yolks to temper them. Reheat the cream mixture until it comes to a gentle simmer, then take off the heat and stir in the egg yolk mixture. This process will prevent the eggs from scrambling. 

Step 4: Return the pan to a low heat and cook while whisking constantly for 6-8 minutes, or until the custard is thick enough to coat the back of a spoon. Make sure it does not come to a boil, otherwise it will curdle.

Step 5: Pour custard into a heatproof bowl, then sit in a large bowl filled with iced water to cool for 20-30 minutes. Stir occasionally to stop a skin forming. Cover and refrigerate for at least 4 hours or overnight. 

Step 6: Pour the chilled custard mixture into your ice cream bowl and churn for 20-25 minutes. Transfer to an airtight container and place a piece of parchment paper or cling film on top and seal with an air-tight lid. Freeze for at least 3 hours, then serve. 

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