1 ¾ cups skim milk (375 ml)
¼ cup whipping cream (35% MF)
150 grams of caster (superfine) sugar*
½ tsp vanilla extract
¼ tsp instant coffee granules
100 grams of grated Lindt dark chocolate (85% cocoa)
Put the milk, cream, sugar and vanilla in a saucepan over medium heat. Cook, stirring constantly, until the sugar has dissolved and the milk is just about to boil. (Steam will begin to rise from the saucepan). Remove from the heat and stir in the coffee and chocolate. Continue to stir until the chocolate has melted. The mixture will become smooth, have a consistent colour but will be slightly runny. Cool slightly at room temperature and then refrigerate overnight.
Transfer to an ice cream machine for approximately 20 minutes and freeze for at least 5 hours. Soften in the fridge for 30 minutes before serving.
*I didn’t have superfine sugar so I placed 150g of granulated sugar into my food processor and ground the sugar for 15 seconds to create the superfine sugar.
Helena Tip I tend to keep the small 125 ml plastic containers that the baby food comes in and find them especially handy especially for treats like this gelato. Before freezing, I place the gelato into the individual containers. Once I'm ready to enjoy my dessert, I remove one container to soften. This ensures that I limit myself to one serving and I'm not so tempted to finish the entire bucket :)