Triple Chocolate Gelato and Passion Fruit Sorbet

Those who follow me on Instagram know

that we just had a marvelous trip with 13 

of our family to Europe.  

The minute we returned I knew I wanted

to recreate some of the memories by 

making some gelato and sorbet.

Our first night in Rome, we had gotten settled 

into our Airbnb about 11:00 pm, and my 

son said Trevi Fountain was only a short distance 

away, so we all took off for a night time walk.

It was really fun because we saw a walking tour 

out at that same time of night and all of the many 

restaurants and shops were still open.

Trevi Fountain is magical at night, with no 

crowds, and all lit up.  It was a madhouse during 

the day, so we were thrilled that we got to 

experience it like this.  

Then on our way home, we were drawn into an 

open gelato shop for a late night snack. 

Who could resist their gorgeous mounds of gelato. 

Of course, it became a daily habit

for everyone!!!

And which we carried on at Disneyland Paris.

I happened upon a Passionfruit Sorbet, and 

passionfruit has to be one of my favorite 

flavors, so I had that a couple of times.  

My sister and I started making Passionfruit Sorbet 

a couple of summers ago.  I have to say, I like a 

spoonful with a little rich chocolate, and a little tart 

passionfruit.

Gelato differs from ice cream in that it is 

made with mostly milk, a little cream,

and heavy on the egg yolks.  It makes 

such a smooth and creamy treat.

You know I love chocolate, and most chocolate 

ice creams are chocolate colored, but don't 

taste much like chocolate.  I like mine to really 

taste like chocolate.  

A few years ago I read on a blog (sorry I forget who) 

that the only cocoa powder they used was 

Extra Brute Cocoa Powder 

which I found on Amazon.  I have to 

admit that I probably was curious about it 

because of the name, but I am sold - everything 

I make with it is so much better than any other 

cocoa powder I have used, and I have used 

the cheap grocery store ones, and very 

expensive ones.  There is something about 

this cocoa that adds such flavor.

Triple Chocolate Gelato Recipe

4 C. milk 

1 C. cream

2 C. sugar

1 C. Extra Brute Cocoa Powder

1 C. semi-sweet chocolate chips

8 large egg yolks

1/2 C. sugar

4 tsp. good quality vanilla (I use Mexican)

1/4 tsp. salt

1 C. chocolate shards or mini chips (I

got the chocolate chunks from Trader Joe's and 

they were perfect.)

Mix the milk, cream and sugar and bring to a simmer.

Turn off the heat.

Sift the cocoa powder into the milk mix and blend 

with a whisk until the cocoa powder is blended completely. 

Add the chocolate chips and whisk until they are

completely melted.  

Pour through a sieve to remove any chunks.

Now beat the egg yolks with 1/2 C. sugar 

with the whisk attachment on your mixer 

for about 3 minutes until pale yellow.  

With the mixer running on medium high slowly 

pour the chocolate mix into the eggs.  When 

everything is incorporated, return it to your

saucepan, which you have washed out, and 

turn the heat to medium.  Using a thermometer, 

bring the mix back up to 180 to 185 - until the 

custard mix coats the back of a spoon.  

Remove from heat and pour into a bowl.  

Cover the top of the custard with plastic 

wrap, touching the custard so it doesn't form a skin.

Let cool overnight, or if you are in a rush, as I 

often am, cool it in the freezer, stirring occasionally. 

I love my Cuisinart 2 quart ice cream freezer.  Be 

sure to have had it in the deep freezer for at least 

24 hours.  Freeze the custard mix until it is thick 

and holds its shape.  Then slowly pour in the chocolate 

chunks.  Have a storage container cooled in the freezer, 

and spoon the frozen gelato into the container.

Sprinkle some additional chocolate chunks on the top 

and cover and freeze overnight.  

Passion Fruit Sorbet Recipe

2 C. water

2 C. sugar

2 C. passion fruit concentrate 

1 C. sweetened condensed milk

In a saucepan mix the water and sugar and heat 

on medium heat until the sugar is dissolved.  

Mix in the passion fruit concentrate and sweetened 

condensed milk until well blended.  Cool in

the fridge until the mix is completely cold.

Freeze in ice cream freezer.  This sorbet doesn't 

get as firm as some, so when it holds its shape 

with a spoon, place it in a cold container, cover and

freeze overnight. 

I have not found any passion fruit concentrate

in my local stores, so I buy a few at a time on

Amazon.  Click here. 

We have a whole list of flavors we plan on 

trying - obviously I have to do a mint chocolate chip 

one to make some of the little ones happy!

Be sure to stop back for our Tales of 

the Traveling Tote June 1 and a 

giveaway. 

I am sure you can guess where Miss Madi K 

and I went!!!  We have so much to share.