Cacao Nib Gelato - PCOS-Friendly Recipe

Cacao Nib Gelato
Lunch

This Cacao Nib Gelato is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by chef-owners Michael Fagnoni and Moly Hawks The ice cream custard needs to infuse with the flavor of the cacao nibs overnight, so start preparing it two days ahead.

Ingredients

  • 1 1/2 cups heavy whipping cream
  • 1 cup whole milk
  • 1/2 cup cacao nibs*
  • 1/2 vanilla bean, split lengthwise
  • 5 large egg yolks
  • 3/4 cup sugar
  • Special equipment: Ice cream maker

Instructions

  1. Combine 1 1/2 cups heavy whipping cream, 1 cup whole milk, and 1/2 cup cacao nibs in heavy large saucepan. Scrape in seeds from 1/2 vanilla bean; add bean. Bring mixture to simmer. Remove from heat. Cover and let mixture steep 30 minutes. Uncover and return to simmer.
  2. Whisk 5 large egg yolks and 3/4 cup sugar in large heatproof bowl until mixture is pale yellow and slightly thickened. Gradually add hot cream mixture to yolk mixture, whisking until well blended. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 170 °F, about 5 minutes (do not boil). Transfer custard to medium bowl. Cover and chill overnight. Whisk 5 large egg yolks and 3/4 cup sugar in large heatproof bowl until mixture is pale yellow and slightly thickened. Gradually add hot cream mixture to yolk mixture, whisking until well blended. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 170 °F, about 5 minutes (do not boil). Transfer custard to medium bowl. Cover and chill overnight.
  3. Pour custard through fine strainer set over bowl; discard solids in strainer. Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer gelato to freezer container. Cover and freeze until ice cream is firm, at least 8 hours or overnight. do ahead Can be made 3 days ahead. Keep frozen.
  4. Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere. com.

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Frequently Asked Questions

Yes, this Cacao Nib Gelato recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

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