Paid partnership with Xoco Gourmet Cocoa & Couverture
Mayan Red Chocolate Gelato
575g whole milk
50g heavy cream
30g skimmed milk powder
100g caster sugar
40g glucose syrup
2g ice cream stabiliser, preferably Cremodan Coldline S500 (can be substituted with 3 egg yolks, see notes*)
200g Xoco 70% Mayan Red chocolate, coarsely chopped
Generous pinch of salt
Mix the sugar with the stabiliser and put in a large saucepan with the whole milk, heavy cream, skimmed milk powder and dextrose. Warm up to 85C while stirring continuously, remove from heat and add the chopped chocolate. Stir to dissolve then emulsify with a hand blender. Season to taste with salt and cool. Chill the ice cream mixture overnight in the refrigerator and reemulsify with a hand blender before churning in an ice cream maker.
*Notes: If using egg yolks instead of stabiliser, mix the egg yolks with the sugar in a heat proof bowl. Warm the remaining ingredients to steaming hot, then pour 1/3 over the egg mixture while whisking. Return to the saucepan and warm to 85C while stirring continuously to prevent the yolks from coagulating.