Gelato

In a large pot, bring the milk and cream to a low simmer (mixture above 140 degrees F, but below 175 degrees F). 

Chop the chocolate bar and add to the cream mixture stirring constantly and using a rubber spatula to scrape the bottom making sure the chocolate doesn't settle and burn on the bottom.

In a large bowl, add together the cocoa powder, cornstarch, salt, and white sugar. Whisk until ingredients are well combined.

Using a ladle start adding the hot milk/cream mixture with the sugar mixture. Whisk constantly to combine and once combined add everything back into the pot.

Warm through, stirring constantly until thickened. A candy thermometer should reach 170 degrees F.

Once the mixture has reached the temperature and thickened, remove from heat. Set out at room temperature until the mixture cools to room temperature. Stir in the vanilla extract. Cover with plastic wrap touching the top of the mixture (keeps ingredients from separating). Place covered bowl in the fridge until it becomes cold, at least 2-3 hours. (Best case: 6 hours)

Once the mixture is thoroughly chilled, add to an ice cream or gelato maker and follow appliance directions to create gelato. Serve immediately.

Spoon leftover gelato into an airtight container and place in the freezer. Best eaten within 2-3 days. (We like it fresh out of the machine, otherwise it tends to get icy/too hard in the freezer and consistency and flavor does change the longer it's in the freezer).

In a large pot, bring the milk and cream to a low simmer (mixture above 140 degrees F, but below 175 degrees F). 

In a large bowl, combine the cornstarch, salt, and white sugar. Whisk until ingredients are well combined.

Using a ladle start adding the hot milk/cream mixture with the sugar mixture. Whisk constantly to combine and once combined add everything back into the pot.

Warm through, stirring constantly until thickened. A candy thermometer should reach 170 degrees F.

Once the mixture has reached the temperature and thickened, remove from heat. Set out at room temperature until the mixture cools to room temperature. Stir in the vanilla paste, seeds from bean OR vanilla extract. Cover with plastic wrap touching the top of the mixture (keeps ingredients from separating). Place covered bowl in the fridge until it becomes cold, at least 2-3 hours. (Best case: 6 hours)

Once the mixture is thoroughly chilled, add to an ice cream or gelato maker and follow appliance directions to create gelato.

When the gelato is near finished, combine 2 ounces of chocolate (finely chopped) and coconut oil in a small microwave safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds until smooth and melted. Transfer melted chocolate to a plastic bag, seal, and snip off the tip with scissors. Pipe the melted chocolate into the churning gelato to create chocolate ribbons. Finely chop the remaining 1.5 ounces of chocolate to get small chunks. Stir in while the gelato is still churning. Serve immediately.

Spoon leftover gelato into an airtight container and place in the freezer. Best eaten within 2-3 days. (We like it fresh out of the machine, otherwise it tends to get icy/too hard in the freezer and consistency and flavor does change the longer it's in the freezer).