Monday, August 27, 2012

Chocolate Gelato

Here's the scoop: A sample is ample
If only I were as rich as this Chocolate Gelato! Although I used skim milk to lower the fat content, the eggs, heavy cream, sugar, and cocoa make this a high-fat treat. That’s why a sample is ample: This is the single best Gelato I’ve ever made or tasted. Gelato is Italian-style ice cream. What makes it Chocolate Gelato rather than chocolate ice cream? Gelato is heated to fully dissolve the sugar used in its preparation. Eggs and cream thicken it as a custard. It’s then quickly chilled before becoming something quite sublime. Making this beautiful Gelato is not expensive. 

What I love about ice cream is that there’s no waste. You can take what you need for a special occasion, returning the rest to the freezer. Midway through the processing of homemade ice cream, you can add whatever you fancy to the mix - caramel or chocolate candy bits or a sauce running through it like a frozen ribbon. 

This Chocolate Gelato is so good that it stands on its own. I wouldn’t add a thing to to it. The recipe comes from The Donvier Ice Cream Dessert Book by Anna Creery (The Donning Company, Publishers, Virginia Beach, VA, 1992). I’ve slightly modified the instructions.

Chocolate Gelato:

¾ c. unsweetened, sifted cocoa powder
¾ c. granulated sugar
1 c. milk
2 eggs, slightly beaten
1-½ c. heavy cream (“whipping cream”)

In a saucepan, combine cocoa and sugar, stirring until well mixed. Gradually add milk to make a paste. Whisk in eggs. Place over medium-low heat, stirring about 7 min. or until thickened. Whisking constantly, use a candy thermometer to slowly raise the temperature of the milk mixture to 175 deg. F. Remove from heat and whisk in cream. 

Stirring occasionally, cool milk mixture by pouring into medium-sized metal bowl set into larger bowl partially filled with ice cubes and cold water. When mixture is well chilled, pour into deeply frozen canister of electric ice cream maker, processing about 30 min. Serve immediately or label and freeze in covered storage container. Do not freeze or store in canister of ice cream maker. To serve after storage, soften slightly in refrigerator about 30 min. Makes 1 quart (1 L).

Note: No ice creamer maker? See the Index for How to Make Frozen Treats Without an Ice Cream Maker

And that’s a wrap for this short series on Frozen Treats. I’ll have more Ice Cream, Gelato, and Sherbet recipes next summer - which starts around Dec. 1 in the Southern Hemisphere (I could never forget my Aussie Dollinks)! A hint about what’s ahead: If you like pancakes, youll love tomorrows blog!

Combine cocoa and sugar

Slowly whisk in milk

Add slightly beaten eggs

Whisk constantly until mixture reaches 175 deg. F. 

Add cream - or save a step by slathering directly onto your hips

Pour thickened mixture into ice cream maker

Rich and creamy Chocolate Gelato in only 30 minutes! WOW!

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