Brewed Chocolate Gelato

Serves 12 Prep Time 10 minutes   Cook Time 8 minutes   Rated:    
by Tenina Holder

The difference between Ice cream and gelato?

Gelato has less cream to milk ratio and is churned more slowly if using a traditional churner, thus resulting in less air in the mix and a more dense texture.

The thought of a rich chocolatey gelato on a hot day does things to me that just aren't normal when discussing ice cream…or gelato as the case may be.

I have also been known to be passionate about another product which I have some links to; Brew Choc. 'Did you Brew?' is the catchphrase in my family every morning and now as my thoughts turn to hotter weather, I am thinking I may need other methods to get my daily brew fix. What a wonderful way to eat something that's good for you! Use the best cream, the best organic eggs, organic raw sugar…and of course, fantastic, amazing, healthy, superfood Brew Choc.

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Need

Do

1  

Place cream, milk, Brew Choc granules and cinnamon stick into Thermomix bowl and warm 8 min/70°/speed 2. Allow to infuse in the bowl for 30 minutes. Strain.

2  

Return liquid to bowl and add all remaining ingredients.

3  

Cook 8 min/80ºC/speed 4.

4  

Pour into flat tray and freeze minimum 4 hours.

5  

Break up into pieces and return to Thermomix bowl. Whip for 1 min/speed 6, stopping to scrape down as needed. Repeat until fluffy, but not melting.

6  

Refreeze for several hours until solid.

7  

If you wish to churn using a traditional churner, do so after cooling down the mixture completely from step 3. Aging your mixture for 24 hours will result in a pretty incredible gelato if you are churning.

More

Serve in large waffle cones and cue the Italian Opera playing in the background! (Really!)

More Icecream

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