Bukharan Jewish Chocolate Gelato

Ingredients

In this adaptation of the original Italian Gelato, we infuse the recipe with the unique flavors of Bukharan Jewish cuisine. While the base ingredients and preparation techniques remain similar, we incorporate Bukharan Jewish culinary traditions to create a distinct flavor profile. The addition of traditional Bukharan spices and ingredients adds depth and complexity to the gelato, making it a truly special dessert. We alse have the original recipe for Gelato cioccolato, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 4 ounces (113g) dark chocolate, finely chopped 4 ounces (113g) dark chocolate, finely chopped
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a medium saucepan, combine the milk and heavy cream. Heat over medium-low heat until it reaches a gentle simmer. Remove from heat.
2. 2.
   In a separate bowl, whisk together the egg yolks, sugar, cardamom, cinnamon, and salt until well combined.
3. 3.
   Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
5. 5.
   Remove the saucepan from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
6. 6.
   Stir in the vanilla extract.
7. 7.
   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
8. 8.
   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. 9.
   Transfer the churned gelato to a lidded container and freeze for an additional 2-3 hours to firm up.
10. 10.
    Serve the Bukharan Jewish Chocolate Gelato in bowls or cones and enjoy!

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa content for the best flavor and texture.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of instant coffee or espresso powder to the mixture before cooking.
• To enhance the Bukharan Jewish flavors, you can sprinkle a pinch of ground cardamom and cinnamon on top of the gelato before serving.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.

Serving advice

Serve the Bukharan Jewish Chocolate Gelato in small bowls or cones. For an extra touch, garnish with a sprinkle of ground cardamom or cinnamon. Pair it with a cup of hot tea or coffee to complement the flavors.

Presentation advice

To elevate the presentation, serve the gelato in elegant glass bowls or dessert glasses. You can also drizzle a little melted dark chocolate on top and garnish with a fresh mint leaf for a visually appealing touch.