Professional Baker Teaches You How To Make GELATO!

Chef Anna Olson makes Gelato with an intense chocolate flavor and shares her recipe with you! Follow along with the recipe below and you'll be in chocolate heaven in no time!

Chocolate Gelato

Makes about 4 cups (1 L)

Ingredients

3 cups (750 mL) whole milk
2/3 cup (140 g) granulated sugar
2/3 cup (80 g) cocoa powder, sifted
1 ½ Tbss (10 g) cornstarch
2 Tbsp (30 mL) corn syrup
½ tsp (2.5 g) salt

Directions

1. Whisk the milk, sugar, cocoa powder, cornstarch, corn syrup and salt together until the sugar has dissolved. Pour the gelato mix into an ice cream maker and freeze following manufacturer’s instructions. Transfer the frozen gelato (it will be soft) to a container and freeze until firm.

The gelato will keep for up to a week.

Homemade Ice Cream Cones

Makes about 12 small cones

Ingredients

4 large eggs
1 cup (200 g) granulated sugar
½ cup (115 g) unsalted butter, melted and cooled slightly
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) finely grated lemon zest
1 ½ cups (225 g) all-purpose flour
2 Tbsp (15 g) cornstarch

Directions

1. Whip the eggs and sugar using electric beaters or a stand mixer fitted with the whip attachment on high speed for 2 minutes, until the mixture has doubled in volume. Reduce the speed to low and pour in the melted butter. Add the lemon zest and stir to combine. In a separate bowl, sift the flour and cornstarch and add this to the batter, mixing on low speed until combined. The batter will look like a thick cake batter.

For baking the cones using a crepe/pizzelle iron:

2. If you have an electric crepe or pizzelle maker, heat this up to medium. Use a small ice cream scoop to drop a dollop of batter on the centre of the ungreased pan. Close the maker to press it and let cook 60-90 seconds until light golden brown and crisp. If the maker comes with a cone-shaping tool, carefully and quickly pull off the wafer and mold it around the cone shape to set (it will cool quickly.) Set aside and repeat with the remaining batter.

For baking the cones in the oven:

3. Cut a 4-inch (11 cm) circle template from a plastic container lid (relatively thick plastic). Place the template onto the parchment or baking mat (placing it on the counter is easier than doing this on the baking tray.) Use a small offset spatula to spread a thin, even layer of the batter to fill the circle. Lift the template and repeat making 1 to 2 more circles onto the paper or mat and then return it to the baking tray. Bake for 5 to 6 minutes, keeping a close eye on the cookies during the last minute. While the first tray is baking, you can fill the second tray (only bake one tray at a time).

4. As soon as the first tray comes out of the oven, carefully remove a cookie with a spatula and wrap it around a wooden cone mold (available at kitchen stores), let it sit for 20 seconds, remove the cone and repeat with the other cookies. If the cookies set before you can shape them into cones, you can pop the tray back in the oven for 10-15 seconds to soften them. Repeat until all of the batter has ben used.

The cones will keep in an airtight container for up to a week.

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[ChristianHiguera]

For all those asking for a corn syrup substitute, you can make inverted sugar and use it in all kinds of recipes. In a saucepan combine:
2 cups sugar
1/2 cup water
1 tsp citric acid (or vinegar, lemon juice)
Boil undisturbed until it reaches 114°C and there you have it.

[thereggub]

Anna Olson and the Art of Mixer Attachments

[jasminromero]

Just tried this recipe for the second time and i must say— its sooo good!!!
My first try wasnt as successful since i used a regular cocoa powder, and my ice cream machine didn’t produce a gelato that has soft serve consistency.
For those whi had the same problem, here are some tips:
Use dutch cocoa powder instead. It is a world of difference from regular unsweetened cocoa powder.
If you dont have corn syrup, I find honey works just as well.
Lastly… if your ice cream maker doesn’t work as great as Anna’s, mix gelato every 30mins or 1 hour after putting it in the freezer, 3 times.
Good luck!

[kiethsaya-ang]

This video makes me wanna make a gelato at home. Missed Italy so much

[mkivy]

There’s a gelato cafe in Sicily I have to try...he only makes a small amount everyday and when it’s gone it’s gone. And he use only what’s in season for flavors...I have an ice cream maker so I will have to try this...yum!

[fatimareyes]

I love you Anna Olson I love your recipes for my mother!!!😋😍😋😍😋😍😋😍😋😀

[khalifaal-thani]

Anna doing her kitchen magic again

This is one of the best cooking channels on YouTube

Thanks Anna for sharing this video

[Maktombo]

Just tried the recipe yesterday and it was a hit! Thank you! Velvety and delicious!

[Winthr]

Great recipe. I tried it and added some chopped dark chocolate into the gelato before letting it set in the freezer. It's tasted so good!

[daveanything]

How are you using corn starch but not heating it? For corn starch to activate it needs to get to 95°C/203°F before thickening begins. Is this

[angeltabot]

Honestly, I can't get enough with just dark chocolate so I'm definitely going to make these right now and adjust a lil on my personal taste.

[Crysmatic]

I bloom my cocoa by bringing the base to 70-75C on the stove (cool in the fridge before churning). Gelato usually has egg yolks which adds fat and gives a smoother texture. I've also starting using a stick blender to make it super smooth.

[elizabethshaw]

I lived in Italy and the gelato place across the street knew me on a first-name basis! I never ran into a gelato shop in Italy that use cornstarch in the mix. Ever.

[Yollo]

Oh 😋 Chocolate Gelato my Daughter’s favourite and its easy enough to follow, thank you for sharing another wonderful recipe.

[diniaprilia]

Just realized the ice cream maker is the mixer itself, ,
Where can I get that cool stuff??

[ST-cuux]

Couple of questions pls:
1) Can i replace corn syrup with honey?
2) If i want to make a vanilla flavored, do i have to adjust the recipe? Because if i dont use choco powder, the gelato would hv a different consistency?

[chrisw]

Thank you for the recipe. Having just bought a ice cream machine I was concerned about the the cream and eggs based custard method, one because of their fat content and secondly it takes a lot of flavouring to get rid of the taste of eggs. I'm not a big fan of chocolate ice cream and so I used your recipe and omitted the chocolate and using so green vegetable colouring and mint I made mint ice cream with flakes of chocolate added towards the end of the churning. Being in the UK I appreciate the gms weights, I used corn flour and also golden syrup. The ice cream is good but not like the gelato I have had in Italy however I think it is a healthier option and certainly your basic recipe does give a whole host of flavours to experiment with. Thank ou.

[susanmeyer]

Wow, a perfect treat for summer!! 🙆‍♀️🙏😄💜 love it, Anna!

[mosesmanaka]

Instead of using sugar, l would suggest using Condensed Milk, sugar is properly disolved and makes it creamier.

[neoandlykkecat]

Thank you so much, Anna! I love all kind of ice cream and the apple sorbet is my new favorite. Hugs from Norway.