• 2 cups milk
  • 3/4 cup of caster sugar
  • 1 vanilla pod
  • 4 egg yolks
  • 1-cup double cream
  • 120 grams of 70% coco chocolate, chopped

Stir the milk and sugar together in a saucepan over medium heat. Split the vanilla pod lengthwise and add to the pan. Bring to a gentle simmer don’t boil. Remove the pan from the heat and let steep. In the meantime whisk the egg yolks together. Add the warm milk mixture slowly into the egg yolks by whisking. Once this is done place the mixture back the saucepan.

Cook over medium heat stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. This should take between 8-10 minutes.

Remove the custard from the heat. Pour the cream into a bowl and place a strainer on top. Pour the custard through the strainer. Stir the mixture till glossy. Cover and refrigerate until completely chilled.
Once the mixture is the desired temperature churn in an ice cream maker. 
Place the chocolate in a glass bowl above a bain-marie or a pot of bubbling water. Use a wooden spoon to stir the chocolate as it melts.

Pour a thin stream of the chocolate into the gelato during the last few minutes of churning.

Enjoy this recipe with one of South Africa’s best wines, go to

Recipe by Malu Lambert