Satsuma-chocolate gelato

A big thank you to Katrina and Carmello Turillo of La Divina Gelateria for donating all that delicious Sweet Potato gelato (available at the Magazine St. store currently) for our birthday festivities a few Saturdays ago. Visit them at either their Magazine Street or Loyola University location... Or if you're really ambitious, try this Satsuma Chocolate Gelato


  • 3 cups satsuma segments (peeled and separated)
  • 1 cup sugar, divided
  • 2 cups whole milk
  • 1 cup unsweetened cocoa powder, sifted
  • 3-1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
  • 4 large egg yolks, beaten lightly
  • 1/2 cup satsuma juice
  • 2 tablespoons lemon juice


Place satsuma segments in a bowl. Cover bowl and place in freezer for about 30 minutes to 1 hour or until satsumas are frozen.

In a dry three-quart heavy saucepan, heat 1/4 cup sugar, undisturbed, over moderate heat until sugar begins to melt. Continue cooking and stirring with a fork until sugar is completely melted and turns a deep golden brown. Remove from heat and dip pan briefly into a bowl of ice water to stop cooking. The caramelized sugar will harden. Continue cooling for about 5 minutes, then return to heat. Add milk and cook over moderate heat, whisking, until caramelized sugar melts again. Whisk in cocoa powder and continue heating and whisking until ingredients are well blended. Remove from heat and keep warm.

In a metal bowl set over a saucepan of barely simmering water (or using a double boiler), melt bittersweet chocolate, stirring often. Remove from heat.

Place egg yolks in a bowl and beat with an electric mixer. Add remaining 3/4 cup sugar, satsuma juice, and lemon juice and continue beating until mixture is thick and pale. Whisk in caramelized sugar mixture and melted chocolate, pouring the liquids in streams and whisking until ingredients are well combined. Pour this custard mixture into another three-quart heavy saucepan and cook over moderately low heat, stirring constantly, until a candy thermometer registers 140 degrees. Remove from heat and cool.

Dice frozen satsumas into small chunks. Fold satsuma chunks into the cooled custard.
Freeze gelato in an ice-cream maker according to manufacturer’s instructions.

If you want to be fancy about it, garnish gelato with fresh satsuma slices and mint leaf.

Note: Gelato will keep in the freezer for no longer than a few days.

Makes about 3 cups

Recipe compliments of market shopper

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.