Category
Dessert
Servings
6
Calories
415
Ingredients
2 C Whole Milk
4 Large Egg Yolks
3/4 C Granulated Sugar
-
3/4 tsp Sea Salt with Sea Veg
2 tsp Vanilla
1 C Heavy Whipping Cream
2/3 C Dark Chocolate Ganache, melted, but not too hot
4 oz Bittersweet Chocolate Chunks
-
1 T Dulse Flakes, or more to taste
Directions
In a heavy saucepan (or the top portion of a double boiler), heat milk over med-low heat to a simmer
Meanwhile, whisk yolks & sugar until smooth
Temper the eggs by slowly adding the milk & whisking all the while
Pour the mixture back into the saucepan & keep on Low heat
Cook, stirring frequently for 6-8 minutes or until thickened to a custard-like consistency, but DO NOT BOIL
Pour mixture through a fine sieve into a clean bowl, let it cool to room temperature, stirring every 5 mins or so
Add sea salt w/ sea veg & vanilla then cool quickly in an ice bath
Once it’s completely cooled, coverand refrigerate for at least 4 hours or overnight
Once the custard has completely cooled, begin to whip the heavy cream with a mixer on high speed until stiff peaks form
Gently fold the custard base into the whipped cream until smooth & thickened– do not beat
Swiftly fold in the ganache, chocolate chunks, & dulse flakes
Pour your gelato into a loaf pan or other freezer-safe container and place in the freezer
After 30-60 minutes, stir it up to break up the ice crystals, do this 2-3 times
Allow freezing for another 4-5 hours or until frozen
Cover well & store in the freezer up to 6 weeks
Nutrition
Nutrition
- Serving Size
- 201
- per serving
- Calories
- 415
- Fat
- 20 grams
- 42%
- Carbs
- 50 grams
- 21%
- Fiber
- 4 grams
- 15%
- Sugar
- 35 grams