95 g caster (superfine) sugar
55 g dextrose
15 g skim milk powder
40 g dark muscovado sugar
55 g Dutch (unsweetened) cocoa powder
3 g carob bean powder
460 g milk
115 ml pouring (single/light) cream
155 g filtered water
50 g dark chocolate (70% cocoa solids), broken into small chunks
Put the caster sugar, dextrose, skim milk powder, dark muscovado sugar and cocoa powder in a bowl and mix to combine. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
Pour the milk, cream and water into a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C (185°F). Remove from the heat, add the chocolate and whisk together until the chocolate has melted into the mixture and everything is well combined. Pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C (39°F).
Turn on your gelato maker so it begins the freezing process.
Pour the mixture into your gelato maker. Once the mixture reaches –4°C (25°F) or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.
Credits: This is an edited extract from Pidapipo by Lisa Valmorbida published by Hardie Grant Books RRP $40 and is available in stores nationally.
Photo Credits: Lauren Bamford and Jesper Hede. Illustrator: Jean Jullien