Mocha Chip Gelato Amazing Ice Cream Machine Recipes

Steps:

• 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. Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat.
• Add vanilla, 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.
• Serve gelato sprinkled with almonds.

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

Steps:

• In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.

Steps:

• Heat milk in sauce pan to a simmer.
• Put the lemon zest and vanilla bean in a bowl, and add the hot milk.
• When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.
• Strain the milk into a sauce pan, add half the sugar, and bring to a simmer.
• Whisk the egg yolks with the remaining sugar until combined.
• Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking to heat the yolks without cooking them.
• When all the milk has been added, cook the mixture over medium heat, stirring continuously, for about 4 to 5 minutes or until the mixture is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon (Don't overcook the eggs; doing so will change the flavor of the gelato).
• Stir in a pinch of salt, and straininto a heatproof bowl set over ice.
• Cover, and refrigerate for at least 6 hours or overnight.
• Transfer mixture to an ice cream machine, and process according to directions.
• Transfer gelato to a container and return to freezer for about 2 hours.
• Serve in chilled glasses.

Steps:

• Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Steps:

• In a small sauce pan, heat the cream and instant coffee granules over medium-low heat. Stir occasionally until granules have dissolved. Remove from heat. Allow to cool thoroughly.
• Combine the heavy cream mixture with the milk, milk powder, superfine sugar, vanilla extract, and salt. Whisk until the sugar is dissolved.
• Pour into the ice cream machine and mix per manufacturer's instructions, adding the chocolate chips about halfway through mixing.