Shown here topped with a spoonful of liquid ganache. This simple dessert is a gelato because the butterfat is below 10%. This was made with regular Bakers chocolate and regular baking cocoa, it doesn't have to be expensive chocolate to make good tasting gelato.
| Chocolate Gelato |
|
Ingredients Required: Chocolate Gelato
| |
| Milk (Whole) |
8 ounces |
| Half & half |
16 ounces |
| Sugar (Granulated) |
4 ounces |
| Eggs (Large) |
2 |
| Cocoa |
1/2 ounce |
| Semi-Sweet Chocolate |
2 ounces |
Preparation Instructions: Chocolate Gelato
| Combine the milk and half & half together in a saucepan.
Heat carefully to 175°F stirring frequently. Using a wire whip mix eggs, sugar and
cocoa together until smooth. When the milk is at temperature, slowly pour a small
portion of the hot milk into the egg mixture while stirring vigorously. Return the warm egg mixture
into the hot milk, stir constantly until it reaches 175°F. Be careful not to cook beyond this point,
mixture should coat the back of a spoon. |
| While continuing to stir add the chocolate that has been chopped to fine chunks. Stir until chocolate is melted and evenly dispersed. |
| Pour into a clean container, cover and chill to 40°F or colder. Overnight works best. |
| Assemble freezer bowl on ice cream maker, following manufacturers directions. Add the chilled base and freeze to desired consistency. |
| Move to a pre-chilled storage container, cover and place in your freezer for several hours or overnight in order for the gelato to ripen. |
| To soften, move to the refrigerator for a period of time before serving. Shown here served with a spoonful of ganache. |
© by The French Pastry Chef™
2000-2013 All Rights Reserved
Made in America
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