Low Fat Chocolate Sicilian Gelato Recipes

Steps:

• Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
• Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
• Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
• Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.

Steps:

• In medium saucepan bring 2 cups of the milk to a simmer.
• Meanwhile, whisk the remaining cup of milk with the sugar, cocoa, and cornstarch.
• Scrape the cocoa mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges.
• Stir and cook for a minute longer.
• Strain through a fine wire-mesh strainer into a clean bowl and cool.
• Cover the surface of the mixture with plastic wrap and chill overnight. (You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool).
• TO MAKE GELATO: Freeze according to the instructions with your ice cream maker. The mixture is thick to begin with and may take less time than average in the ice cream maker. Makes one scant quart ice cream.
• TO MAKE FUDGE POPS: Divide the chilled gelato base between the ice pop molds and place in the freezer overnight to set. These will have a slightly icy texture. (If you have an ice cream maker and would like a finer-textured fudge pop, freeze the gelato base according to the instructions with your ice cream maker and divide the mixture evenly between ice pop molds. Place in the freezer overnight to set.).
• TO MAKE GRANITA: Pour the chilled gelato base into a large, shallow baking dish (the shallower the dish, the faster the mixture will freeze) and place in the freezer. In about an hour, the liquid will begin to freeze along the sides of the pan. Using a fork, scrape the ice towards the center of the pan. Repeat this process every 20 minutes or so until all of the mixture is frozen and flaked.

Steps:

• Special equipment needed: ice cream maker.
• Stir together 1/4 cup milk and cornstarch.
• Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Stir cornstarch mixture again and whisk into chocolate. Return to a boil, whisking, then remove from heat.
• Add mint, a pinch of salt, and half of chocolate to saucepan, stirring.
• Set saucepan in a large bowl of ice water to cool, whisking frequently.
• Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.

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.