Chocolate Gelato Baguettes Recipes

Steps:

• Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
• Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
• Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
• Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

Steps:

• To make the milk chocolate sauce: Combine the cream and honey in a small heavy saucepan and bring to a simmer over medium heat. Remove from the heat and add the chocolate. Let stand until the chocolate melts, about 2 minutes, then whisk to combine. Cool the sauce slightly, then pour into a clear glass serving bowl or small pitcher. (The sauce can be made 1 week ahead. Cool completely, then cover and refrigerate.) Re-warm the sauce in the microwave, if necessary.
• To make the whipped cream: Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Transfer the whipped cream to a serving bowl. (The whipped cream can be made 2 hours ahead. Cover and refrigerate.)
• For the sundaes: Place each topping in a separate serving bowl. Scoop the gelato or ice cream into dessert bowls and drizzle with the milk chocolate sauce. Allow guests to sprinkle their desired toppings over their sundaes. Top with the whipped cream and cherries, if desired.

Steps:

• In a saucepan heat the milk and cream to scalding. Chop the chocolate into small pieces. Remove the milk and cream from the heat. Add the chopped chocolate, stir until completely melted. In a large bowl, using a whisk, beat the sugar with the egg yolks and vanilla extract until the mixture is light and fluffy. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly.
• Heat the mixture in a bowl over simmering water, stirring constantly with a whisk or wooden spoon, until it thickens enough to coat the spoon.
• Let cool to room temperature, refrigerate, covered, until completely cold, preferably overnight. Process the mixture in an ice cream freezer following the manufacturers instructions. Serve immediately.

Steps:

• Heat milk, 1/2 the sugar, and cream in a heavy saucepan until simmering and sugar is dissolved, about 5 minutes, being careful not to scorch the milk. Remove milk from heat and whisk in cocoa powder and dark chocolate. Allow to cool slightly.
• Meanwhile, beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs, whisking constantly until well combined. Add the rest of the chocolate mixture and return to the saucepan over medium-low heat. Stir constantly until thickened enough to coat the back of a spoon, about 5 minutes more.
• Strain custard through a sieve into a bowl and cover with plastic wrap touching to mixture to prevent a skin from forming. Refrigerate 8 hours to overnight.
• Pour cold custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until hardened, about 1 hour.

Steps:

• Coarsely chop chocolate. In a 2-quart heavy saucepan bring milk, cream, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.
• Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold.
• Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden, 1 to 3 hours.

Steps:

• Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.
• Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.
• Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.