Description
Rich and creamy Dark Chocolate Halloween Gelato with a candy corn crunch, offering a spooky and festive frozen dessert experience perfect for Halloween.
Ingredients
Scale
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1/2 cup dark cocoa powder
- 4 oz dark chocolate, finely chopped
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup candy corn, chopped into small pieces
Instructions
- Heat milk, cream, and half the sugar in a saucepan until steaming.
- Whisk egg yolks with the remaining sugar until pale.
- Slowly temper the egg yolks with the hot milk mixture, then return everything to the pan.
- Cook on low heat, stirring constantly, until the mixture coats the back of a spoon.
- Remove from heat and whisk in the dark cocoa powder, chopped dark chocolate, vanilla extract, and salt until smooth.
- Strain the mixture into a bowl, cover, and refrigerate for at least 4 hours or overnight.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
- During the final few minutes of churning, fold in the chopped candy corn pieces.
- Scoop the Dark Chocolate Halloween Gelato into bowls or cones and serve.
- Garnish with extra candy corn or a chocolate drizzle if desired.
Notes
- Chill the gelato base overnight for the best texture.
- Use Dutch-processed cocoa powder for a deeper color and flavor.
- Tempering eggs slowly prevents them from scrambling.
- Fold candy corn in gently to maintain its texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Churned
- Cuisine: Italian-American
Nutrition
- Serving Size: ½ cup
- Calories: 280
- Sugar: 28g
- Sodium: 65mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg