This boozy, authentic Italian gelato recipe is layered with flavors of chocolate and red wine. It's a rich and decadent dessert that's perfect for an after-dinner treat.
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There's nothing quite like a cone of gelato while walking the streets of Italy. Unfortunately, it's not possible to travel to Italy every time we want to eat gelato, which is why I'm teaching you how to make it at home.
After attending culinary school in Italy, I learned how to make delicious and authentic gelato. I've got the best tips to share with you on how to do the same!
I promise after making this recipe at home that you are going to fall in love with this chocolate and red wine flavor. It's boozy, rich, and super decadent.
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What You'll Learn In This Recipe
- The important ingredients you'll need to make gelato, just like they do in Italy.
- The best percentage of cocoa to use for red wine chocolate gelato.
- My favorite at-home machine to churn the gelato.
Don't forget to grab all of my favorite, go-to Italian gelato recipes, plus my best tips for making gelato at home.
Ingredients You Need
You'll notice there are a few specialty ingredients in this recipe. Don't try to substitute them if you're looking to make an authentic and classic Italian gelato.
- Dextrose: This is a type of sugar that helps to reduce both the perceived sweetness and the freezing point of the gelato. Don't try to substitute this ingredient with additional granulated sugar.
- Guar gum and locust bean gum: These are both types of stabilizers, and they're used to thicken the gelato. These are imperative if you're making gelato at home since an at-home ice cream machine will whip too much air into the gelato without the addition of these stabilizers.
- 2% milk: The milk helps with the texture and taste of the gelato. Since milk has a high water content, it's also the reason the gelato base can freeze.
- Dry red wine: I like to use a Syrah wine for this recipe.
- Skim (nonfat) milk powder: The powdered milk is important to help thicken the gelato and provide the correct texture.
- Granulated sugar: This is the second type of sugar used in gelato. The ratio of sugar helps to determine how quickly the gelato will melt as well as lowers the freezing temperature of the gelato base.
- Chocolate: If you want to make true, authentic Italian gelato, then don't skip on the quality of your ingredients. Use high-quality chocolate for the best taste and texture.
How To Make This Recipe
1. Whisk dextrose, guar gum, and locust bean gum together.
2. Melt chocolate in the microwave.
3. Cook milk and red wine in a heavy bottom saucepan over medium heat until it reaches 105°F (40°C) on an instant read thermometer.
4. Once it reaches temperature, whisk in melted chocolate, granulated sugar, and skim milk powder, followed by the dextrose mixture. Cook the gelato until it reaches 195°F (90°C) on an instant read thermometer.
5. Then allow the gelato to cool and chill in the refrigerator for 24 hours. Finally, churn the gelato base for about 20 - 25 minutes, or according to the manufacturer's directions.
Expert Tips
- Allow the gelato base to cool completely before churning. If you want your gelato to properly freeze in the machine, it has to be super cold (around 40 - 42°F or 4°C - 7°C). Don't try churning the gelato while it's still hot, or you'll end up with a soupy mess.
- Don't forget to place the ice cream machine bowl in the freezer 24 hours before churning if you don't have a built-in freezer compressor.
- Want to serve gelato like they do in Italy? Use a gelato spatula then swipe the gelato and smash it down on the side of the container to remove the air before serving.
- Don't be tempted to use more alcohol than is called for in the recipe or it could inhibit the gelato from freezing.
Recipe FAQs
Store gelato in an airtight container in the freezer for up to 2 weeks. It's best to keep the gelato in a freezer that's not often opened and closed. Every time the temperature of the gelato increases and then refreezes, there's more of a chance for the gelato to become icy/grainy.
If you notice the gelato is icy or grainy, it has gone past its prime.
Yes, you can make the gelato base ahead of time, and store the mixture tightly covered in plastic wrap in the refrigerator for 24 - 48 hours ahead of churning.
Yes, this gelato recipe does require some kind of machine. I use this Whynter machine and love the results it gives me. The Lello machine is pricier but also delivers amazing gelato.
More Gelato Recipes
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Chocolate Red Wine Italian Gelato
Equipment
Ingredients
- ¾ cup dextrose
- ¼ teaspoon guar gum
- ⅛ teaspoon locust bean gum
- 6.3 ounces 60% cocoa chocolate
- 2 cups 2% milk
- ½ cup plus 3 tablespoons Syrah red wine
- 6 tablespoons skim milk powder
- 1 tablespoon granulated sugar
Instructions
- Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside. Place a storage container in the freezer to chill.
- Whisk dextrose, guar gum, and locust bean gum in a small mixing bowl.
- Add chocolate to a heat safe glass bowl. Heat in the microwave on 50 percent power (medium) for 30 seconds. Stir chocolate and heat for an additional 30 seconds. Repeat as needed until the chocolate is fully melted.
- Cook milk and red wine in a heavy bottom saucepan over medium heat until it reaches 105°F (40°C) on an instant read thermometer. Once it reaches temperature, whisk in melted chocolate, skim milk powder, and granulated sugar. Once dissolved, whisk in dextrose mixture.
- Continue cooking the gelato base over medium heat, stirring often to ensure it doesn’t burn, until it reaches 195°F (90°C) on an instant read thermometer.
- Place a fine mesh strainer over the empty bowl on top of the ice bath. Strain gelato base.
- Chill gelato base until it has stopped steaming. Press plastic wrap against the surface of the gelato (to prevent a skin from forming on top) then cover with plastic wrap and rest in the refrigerator for 12 hours.
- Remove the gelato base from the refrigerator, and whisk to reincorporate. Pour the gelato base into an ice cream maker and process for about 20 - 25 minutes, or according to the manufacturer's directions. The gelato will be on the soft side.
- Transfer churned gelato into chilled storage container. Place gelato into the freezer to "cure" or harden up for a few hours. To serve, swipe the frozen gelato with a flat paddle. Smash the gelato on the side of the storage container to push out some of the air. Transfer to a serving bowl.
- Store gelato in an airtight container in the freezer for up to 2 weeks.
Ross
My husband is a big wino and he absolutely loved this gelato! We'll be making it again for a dinner party we're hosting soon.