There is no need to add any more fat like heavy cream for a creamy gelato texture. says Bonamico. Bonamico will then slowly add in the stabilizers made from Kerogen and milk powder.
The source of the chocolate is extremely important, says Bonamico. He gets his chocolate from Valrhona (a French chocolatier), which produces their product from Madagascar cocoa beans.
The mixture is filtered, which helps maintain the smooth texture without any lumps.
This commercial-grade ice cream maker is Italian-made, and only takes apporximately five minutes to freeze the mixture and create the finished product.
After the machine reaches -8 degrees Celsius, it is ready, and comes out of the machine with a smooth and fluffy consistency every time.
Bonamico always puts his ice cream in large plastic tubs inside their commercial freezer because when the gelato comes out of the ice cream machine, it's not quite cold enough and would melt within minutes.
The vanilla bean ice cream actually does use egg yolks, unlike the chocolate and pistachio varities.
The Valrhona chocolate used in this mixture has a stronger, fruitier flavor than most chocolate ice creams.