- 202g sugar
- 1 orange
- 34g non-fat milk powder
- 27g cocoa powder*
- 20g tapioca starch
- 617g whole milk
- 192g heavy cream
- 36g corn syrup
- 30g egg yolks
- 59g chocolate 65% (finely chopped) *
- candied orange zest chopped (optional)
- Prepare an ice bath.
- Put the finely chopped chocolate into a large bowl and set aside.
- Peel off the zest of the orange being careful to avoid the white pith (you should have about 20g of zest). Blitz the zest with the sugar in a food processor. After two or three pulses, the zest should be chopped but still recognizable and the sugar should be slightly damp with citrus oil – the smell will be incredible.
- Combine orange sugar, non-fat milk powder, cocoa powder, and tapioca starch. Mix milk and cream in a large bowl. Whisk in the dry ingredients until there are no lumps. Thoroughly incorporate the corn syrup and egg yolks.
- Place the mixture in a medium saucepan and cook for 8-10 minutes at medium-high. Heat until bubbles start forming around the edges but do not let it come to a full rolling boil. Keep stirring the mixture. In the last few minutes, the gelato will thicken.
- Once it’s thick enough to coat the back of a spoon, pour it through a fine-mesh strainer (straining out the orange zest) into the bowl with the finely chopped chocolate. Let it sit for 3-5 minutes then mix vigorously, scraping the melted chocolate off the bottom. It may take a few minutes of mixing before the chocolate is completely incorporated (there should be no visible pieces of the chopped chocolate left)
- Place a piece of plastic wrap on the surface of the gelato to prevent a skin from forming. Put the bowl of hot gelato into the ice bath.
- After the gelato has cooled, remove from the ice bath and refrigerate for 4-12 hours.
- Give the gelato a quick stir with an immersion blender or whisk then process in an ice-cream maker according to the manufacturer’s instructions. Just before the gelato is ready, add in the bits of candied orange (if using)
- The gelato is finished when it reaches the consistency of soft-serve ice cream (about 20-30 minutes on most machines) Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)
- Cocoa powder with 20-22% fat content will give the best results but a powder with 10% (or greater) fat content will work.
- Chocolate should be very finely chopped so it melts evenly and quickly into the hot gelato mix.