CHOCOLATE GELATO
Categories Milk/Cream Ice Cream Machine Mixer Chocolate Egg Dessert Freeze/Chill Kid-Friendly Party Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
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.
CHOCOLATE GELATO
This is a super-chocolaty Italian-style ice cream - gelato; use the best ingredients possible, because it really makes a difference. I use 70% chocolate for it.
Provided by Ivy
Categories World Cuisine Recipes European Italian
Time 9h50m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 30.8 g, Cholesterol 122.9 mg, Fat 12.3 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.8 g, Sodium 39.7 mg, Sugar 18.8 g
CHOCOLATE GELATO
Steps:
- Place whole milk, heavy cream, and vanilla bean and seeds in a sauce pot and scald. Remove vanilla bean. Whip the granulated sugar and egg yolks to a pale yellow ribbon state. Your sugar and egg yolks should be nice and fluffy. Add about a 1/2 cup of your scalded cream to your chopped chocolate in a bowl. Stir until melted. Place the bowl over a double boiler of barely simmering water. Set up a second double boiler. Constantly stirring with a wooden spoon, add scalded cream to your whipped egg and sugar mixture. Place egg and cream mixture over the double boiler and cook custard until it becomes thick and creamy. See Cook's Note.
- Once custard is cooked, place the bowl over a cold water bath to cool. Gradually add your melted chocolate. Once custard is cool place in an ice cream machine and run as per manufacturer's instructions. Enjoy the love.
CHOCOLATE GELATO
Categories Milk/Cream Ice Cream Machine Chocolate Dessert Frozen Dessert Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 qt
Number Of Ingredients 7
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.
CREAMY CHOCOLATE GELATO
Our Chocolate Bowls make a handsome presentation for gelato.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- Prepare an ice bath, and set aside. In a large saucepan, bring the milk, cream, and cocoa to a simmer over medium-low heat. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale yellow and very thick, 3 to 5 minutes.
- Add half the milk mixture to the yolk mixture, and whisk until blended. Stir combined mixture back into remaining milk mixture. Add the chocolate, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon.
- Pass the mixture through a very fine sieve into a large mixing bowl. Set the bowl in the ice bath, and chill completely. Freeze in an ice-cream maker, according to manufacturer's instructions, until gelato just holds its shape. Transfer to a metal loaf pan, cover with plastic wrap, and freeze until firm, at least 2 hours.
CHOCOLATE GELATO WITHOUT ICE CREAM MAKER
Make and share this Chocolate Gelato Without Ice Cream Maker recipe from Food.com.
Provided by -Vish-
Categories Frozen Desserts
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Melt Chocolate in a double boiler.
- Beat egg yolk and sugar together.
- Heat the milk in low heat and remove from heat just before it starts to boil.
- Add the milk to the yolk mixture little by little mixing thoroughly.
- Heat the mixture again stirring occasionally until it boils and remove from heat.
- Add melted chocolate and mix thoroughly.
- Transfer to a chilled metal container and freeze.
- Stir it every 45 minutes to break any ice lumps and put it back in the freezer.
- Continue to do this 2 more times.
- After about 7 hrs of freezing, put it through a food processor (or break it up and stir with a fork).
Nutrition Facts : Calories 324.6, Fat 23.8, SaturatedFat 13.8, Cholesterol 149.7, Sodium 54.1, Carbohydrate 30.9, Fiber 5.5, Sugar 17, Protein 9
EGGLESS CHOCOLATE GELATO
Gelato the Italian way. Incredibly easy to make and incredibly yum! Ice cream or gelato maker required. My family goes crazy over this eggless chocolate stuff! Serve with homemade whipped cream and berries. Buon appetito!
Provided by fioremarie
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h15m
Yield 8
Number Of Ingredients 5
Steps:
- Bring 2 1/4 cups milk just to a boil over medium heat in a medium-sized saucepan.
- While milk is heating, whisk sugar, 1/4 cup cold milk, cornstarch, and salt together in a mixing bowl until smooth. Whisk cold mixture into the boiling milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly until mixture is very thick. Remove from heat.
- Place chocolate into a mixing bowl.
- Bring remaining 1/2 cup cold milk just to a boil over medium heat in a small saucepan. Pour hot milk over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth.
- Stir chocolate mixture into cornstarch-milk mixture. Force through a fine-mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in a refrigerator until cold, at least 1 1/2 hours.
- Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes. Transfer to an airtight container and freeze in a freezer until hardened if necessary.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 27.1 g, Cholesterol 10.2 mg, Fat 11.2 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.8 g, Sodium 110.8 mg, Sugar 21.4 g
CHOCOLATE GELATO
Make and share this Chocolate Gelato recipe from Food.com.
Provided by Boomette
Categories Ice Cream
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place 2 tablespoons of the milk in a small bowl. Whisk in the cornstarch to make a slurry and set aside.
- In a pot, add the remaining milk and bring to a boil over medium heat. Whisk in the slurry, corn syrup, sugar and salt. Return the mixture to a boil and whisk in the chocolate until completely smooth. Transfer into a bowl and let cool to room temperature. Once cooled, stir in the vanilla extract. Cover and refrigerate for at least 3 hours or preferably overnight to make sure it is completely chilled.
- Whisk the base and then pour it into your ice cream maker and churn. The gelato should be the consistency of soft-serve ice cream. You don't need to churn it as long as you do ice cream - you want it to just be a custard sort of consistency, not completely frozen. Store in a chilled container in the freezer, with plastic wrap pressed onto the top.
- (After the gelato has been in the freezer for a day, take it out about 10 minutes before ready to serve to let it soften up).
Nutrition Facts : Calories 174.2, Fat 4, SaturatedFat 2.3, Cholesterol 12.2, Sodium 174.9, Carbohydrate 32, Sugar 20.2, Protein 3.9
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