This dish contains the following allergens: milk, Eggs
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100ml
double cream
300ml
whole milk
50g
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
100g
milk chocolate, finely chopped
100ml
double cream
10fl. oz
whole milk
1oz
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
3oz
milk chocolate, finely chopped
Utensils
Step 1
Heat the cream and milk in a medium saucepan over a low heat, stirring occasionally with a silicone spatula until the mixture just comes to a simmer.
Step 2
Whisk the sugar, cocoa powder, ground nutmeg and egg yolks together in a large bowl until combined and the sugar has completely dissolved.
Step 3
While whisking, pour one-quarter of the cream mixture into the egg mixture. Once combined, pour in the rest of the milk mixture and whisk again.
Step 4
Pour the mixture back into the saucepan and cook over a low heat for 6–8 minutes, whisking or stirring constantly until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
Step 5
Put the pieces of chocolate into the bowl. Place a sieve on top, then pour the mixture over the chocolate. Leave for 1 minute then whisk together until completely combined and chocolate is melted.
Step 6
Pour mixture through sieve into the tub. Place tub into an ice bath to cool. Once cooled, place storage lid on tub and freeze for 24 hours.
Step 7
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 8
Select GELATO.
Step 9
Once processing is complete remove gelato from tub and serve immediately.
TIP: If you don’t like nutmeg, leave it out of the recipe for a super creamy milk chocolate gelato or substitute it for 1/2 teaspoon ground ginger or cinnamon.
Heat the cream and milk in a medium saucepan over a low heat, stirring occasionally with a silicone spatula until the mixture just comes to a simmer.
100ml
double cream
300ml
whole milk
50g
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
100g
milk chocolate, finely chopped
100ml
double cream
10fl. oz
whole milk
1oz
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
3oz
milk chocolate, finely chopped
Step 2 of 9
Whisk the sugar, cocoa powder, ground nutmeg and egg yolks together in a large bowl until combined and the sugar has completely dissolved.
100ml
double cream
300ml
whole milk
50g
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
100g
milk chocolate, finely chopped
100ml
double cream
10fl. oz
whole milk
1oz
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
3oz
milk chocolate, finely chopped
Step 3 of 9
While whisking, pour one-quarter of the cream mixture into the egg mixture. Once combined, pour in the rest of the milk mixture and whisk again.
100ml
double cream
300ml
whole milk
50g
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
100g
milk chocolate, finely chopped
100ml
double cream
10fl. oz
whole milk
1oz
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
3oz
milk chocolate, finely chopped
Step 4 of 9
Pour the mixture back into the saucepan and cook over a low heat for 6–8 minutes, whisking or stirring constantly until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
100ml
double cream
300ml
whole milk
50g
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
100g
milk chocolate, finely chopped
100ml
double cream
10fl. oz
whole milk
1oz
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
3oz
milk chocolate, finely chopped
Step 5 of 9
Put the pieces of chocolate into the bowl. Place a sieve on top, then pour the mixture over the chocolate. Leave for 1 minute then whisk together until completely combined and chocolate is melted.
100ml
double cream
300ml
whole milk
50g
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
100g
milk chocolate, finely chopped
100ml
double cream
10fl. oz
whole milk
1oz
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
3oz
milk chocolate, finely chopped
Step 6 of 9
Pour mixture through sieve into the tub. Place tub into an ice bath to cool. Once cooled, place storage lid on tub and freeze for 24 hours.
100ml
double cream
300ml
whole milk
50g
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
100g
milk chocolate, finely chopped
100ml
double cream
10fl. oz
whole milk
1oz
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
3oz
milk chocolate, finely chopped
Step 7 of 9
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
100ml
double cream
300ml
whole milk
50g
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
100g
milk chocolate, finely chopped
100ml
double cream
10fl. oz
whole milk
1oz
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
3oz
milk chocolate, finely chopped
Step 8 of 9
Select GELATO.
100ml
double cream
300ml
whole milk
50g
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
100g
milk chocolate, finely chopped
100ml
double cream
10fl. oz
whole milk
1oz
caster sugar
1 tbsp
cocoa powder
1/2 tsp
ground nutmeg
3
egg yolks
3oz
milk chocolate, finely chopped
Step 9 of 9
Once processing is complete remove gelato from tub and serve immediately.
TIP: If you don’t like nutmeg, leave it out of the recipe for a super creamy milk chocolate gelato or substitute it for 1/2 teaspoon ground ginger or cinnamon.
