Perfect Dark Chocolate Halloween Gelato: 9 Spooky Tips

A rich and creamy Dark Chocolate Halloween Gelato with a delightful candy corn crunch, perfect for a spooky and festive frozen dessert.

Scale

Cook Mode Prevent your screen from going dark

Heat milk, cream, and half the sugar in a saucepan until steaming. Stir frequently to prevent scorching.
In a separate bowl, whisk egg yolks with the remaining sugar until pale.
Slowly temper the egg yolk mixture with the hot milk mixture. Return everything to the saucepan.
Cook on low heat, stirring constantly, until the mixture coats the back of a spoon.
Remove from heat and whisk in the dark cocoa powder, chopped dark chocolate, vanilla extract, and salt until smooth.
Strain the mixture into a bowl, cover, and refrigerate for at least 4 hours, or preferably overnight.
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
During the final few minutes of churning, gently fold in the chopped candy corn pieces.
Scoop the Dark Chocolate Halloween Gelato into bowls or cones. Garnish with extra candy corn or a chocolate drizzle if desired.

For the best gelato texture, chill the custard base overnight.
Using Dutch-processed cocoa powder will result in a deeper, more intense color and flavor.
Tempering eggs slowly is crucial to prevent them from scrambling.
Gently fold in the candy corn to keep the pieces intact.