Chocolate and Cacao Nib Gelato

Cacao nibs add crunch while a dash of cayenne adds some subtle heat.

Chocolate and Cacao Nibs Gelato

Makes about 1 quart

  • 2 cups whole milk
  • 3 1/2 ounces dark chocolate (85 percent cacao content), broken into small pieces
  • 1/2 cup honey
  • 4 egg yolks
  • 1/2 cup unsweetened cocoa powder
  • 1/8 tsp. cayenne pepper
  • 1/3 cup raw cacao nibs

Heat the milk just until it begins to boil and turn off the heat. Place a small bowl over the warmed milk and use it as a double boiler to melt the chocolate, stirring gently but constantly as it melts. In a separate bowl, beat the honey and the egg yolks together until they are light yellow and creamy. Slowly stir in the warm milk, melted chocolate, cocoa powder, and cayenne. Chill the mixture for at least six hours, and freeze in an ice-cream maker according to the manufacturer’s directions. When the ice cream is almost set, fold in the cacao nibs. Transfer the gelato to a container and freeze for about an hour before serving.

Food Photography by Terry Brennan; Food Styling by Betsy Nelson

Leave a Comment

Subscribe to our Newsletters

Newsletter Signup
Weekly Newsletter
Special Promotions