Dark Chocolate Gelato with Salted Caramel Ribbon

About this time every summer, I start experimenting with ice cream recipes. A few years ago, I tried to recreate a lime cilantro sorbet that I tried while at a conference. (Never got that one quite right.) Then there was the year that I had blueberry pie ice cream at Graeter’s, and spent the next several weeks figuring out how to make it. (Aced it and shared here!) This summer’s project: dark chocolate gelato.

DkChocGelato2 copy

When I was in Nafplio, Greece, earlier this summer, I had a wonderfully rich bowl of dark chocolate gelato while walking around a crowded nighttime square. It was darker than any gelato that I’ve had before, and it was hard to find a recipe that had enough chocolate depth to match. I finally had success with one from The Ciao Bella Book of Gelato & Sorbetto (a great gift from Laura a few years ago). And because dark chocolate gelato clearly isn’t decadent enough on its own, I borrowed the caramel sauce from this recipe and added a salted caramel ribbon. Enjoy! Fork and Spoon


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