Here's the scoop: A sample is ample |
Chocolate Gelato:
¾ c. granulated sugar
1 c. milk
2 eggs, slightly beaten
1-½ c. heavy cream (“whipping cream”)
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, you’ll love tomorrow’s blog!
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, you’ll love tomorrow’s 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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