Photo by Jonathan Boncek

recipe heading-plus-icon

  • 2 ½ cups milk
  • 1 cup whipping cream
  • 1⅓ cup sugar
  • 2 teaspoons carob powder, if available (can also use cocoa powder)
  • 1 tablespoon vanilla extract
  • ½ cup dark shaved chocolate
  • Chocolate hard-shell syrup
  1. In a heavy saucepan combine the milk, cream, sugar, and carob.
  2. Stir and heat slowly. Remove from heat when very hot but just before boiling.
  3. Pour into a chilled bowl set over ice and stir to cool rapidly. Once mixture is chilled, stir in vanilla, cover, and put in fridge for 2 hours.
  4. Put mixture into ice cream machine and follow machine directions.
  5. When gelato starts to freeze and thicken, sprinkle chocolate shavings through mixture.
  6. Garnish with shell liquid chocolate and freeze for 3 hours.

Note: Gelato will keep for one week in the freezer.

  • Recipe By
    Paolo Dalla Zorza of Paolo’s Gelato in Charleston and Atlanta
  • Contributing City
    Atlanta Charleston
Featured Articles

Related Recipes


Buttermilk Ice Cream

Recipe from chef Kevin Gillepsie of Gunshow, Atlanta, Georgia


Beardcat’s Gelato Cookie Sandwich

Beardcat’s uses a gelato machine, but you can use any ice cream or frozen [...]


Boozy Blackberry and Cream Pops

Mix yogurt, 2 tablespoons honey, and vanilla and put in fridge. Blend berries, milk [...]

Leave a Reply

Be the first to comment.