This recipe for a chocolate martini gelato came about because my mom basically begged me to make it. Turns out the way she wanted me to make it and the way I made it were two totally different things. So this was what I was envisioning … and what my mom was envisioning will become a future post!
I took my recipe for this gingerbread gelato and this raspberry gelato and spun it a little bit to create this delicious chocolate beauty. It also required a trip to the liquor store which was a hilarious excursion with my mom who hadn’t been to a liquor store in as long as I’ve known her (and with me having gone probably twice ever in the last 5 years)…we were so enthralled with all of the new things…cake flavored vodka, vanilla #CINNAMON Baileys! I mean OMG we were like kids in a grown up candy store.So, even though I really just took inspiration from my mom and didn’t make what she truly expected… she ended up loving it! Like truly loving it and going back to take extra bites right out of the ice cream maker!
So good. So let me tell you a little bit about this gelato…Right when it comes out of the ice cream maker it tastes like the most incredible gelato off the streets of Rome…straight from Giolitti’s if you are a tourist 😉 The best part is that when you take the leftovers and put it in the fridge it becomes almost a mousse texture and is SO good…one bite is all you need to satisfy that sweet tooth!!!
- 2½ cups heavy cream
- ½ cup sugar, divided into two ¼ cups
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ tsp cinnamon
- 2 Tablespoons Chocolate Liqueur (I used Godiva)
- 6 egg yolks
- 1 cup dutch processed cocoa powder
- 3 Tablespoons Creme de Cacao
- 2 teaspoons vodka (I used Smirnoff Whipped Cream flavored Vodka)
- Mix the heavy cream, ¼ cup of sugar, vanilla, salt, cinnamon, and dark chocolate liqueur into a medium size saucepan and bring to a boil.
- As soon as mixture turns to a boil, turn the heat off and let the mixture and mix in the cocoa powder (I found this easiest to do with a whisk). Whisk your egg yolks with the other ¼ cup of sugar in a large (deep) bowl until combined evenly.
- Turn the heat back on for your cocoa and cream mixture and bring it back to a boil. Then, take half of the heavy cream mixture and pour into the sugar-egg mixture. Then take that bowl of sugar-egg mix (along with what you just poured into it) and immediately pour it back into the saucepan, bringing it back up to simmering over medium heat, stirring or whisking frequently to ensure that the mixture doesn’t scorch.
- After about 10 minutes, strain this mixture into another bowl.
- Take the strained mixture and place that bowl into an ice bath to start cooling it down while you attach your ice cream maker attachment to your KitchenAid or turn on your ice cream maker.
- Once the mixture has cooled down sufficiently (it doesn’t need to be cold but it shouldn’t be too hot) pour it into your ice cream maker and churn according to the instructions for your machine.
- While the gelato is churning, mix in the remaining liquor (creme de cacao and vodka).
- Serve immediately with big spoons!
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