Gastronomic Gelato Italiano Recipes

Steps:

• In a heavy sauce pan, whisk together the cocoa, sugar and salt.
• Whisk in milk, Frangelico, and eggs.
• Cook over medium heat, stirring constantly until steaming hot and starting to thicken, about 6-8 minutes.
• Whisk in cream and remove from heat.
• Transfer into your freezing container (for a traditional ice cream maker) or into a container with a spout (for a modern ice cream maker where the freezer requires freezing and no outside salt/ice is used in the freezing process) and chill in refrigerator for 4 hours.
• When ready to freeze, if using an ice cream maker, follow your manufacturer's directions.
• Add crushed biscotti during the final 10 minutes of churning in the freezer or ice cream maker.
• Garnish with additional biscotti.

Steps:

• Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.
• Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.
• Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.