DEEPLY CHOCOLATE GELATO
Steps:
- Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
- Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
- Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
- Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.
CHOCOLATE-CHOCOLATE CHIP COOKIE AND STRAWBERRY GELATO SANDWICHES
Provided by Gabe Soria
Categories Cookies Mixer Chocolate Dessert Bake Freeze/Chill Kid-Friendly Backyard BBQ Strawberry Birthday Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 12 sandwiches
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment. Sift first 4 ingredients into bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in both sugars, then eggs, 1 at a time. Beat in extracts, then flour mixture. Fold in chocolate chips. Drop batter by heaping tablespoonfuls onto prepared sheets, spacing mounds 2 to 3 inches apart. Using moist fingertips, flatten mounds to 3/4-inch thickness.
- Bake cookies 5 minutes. Reverse sheets. Bake until cookies are puffed and dry-looking but soft to touch, about 5 minutes. Cool completely. Freeze on sheets 15 minutes.
- Spoon 1/3 cup gelato onto flat side of 1 cookie. Top with second cookie, flat side down; press together. Wrap and freeze. Repeat with remaining gelato and cookies. DO AHEAD: Keep frozen up to 2 days.
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 BAGUETTES
Provided by Giada De Laurentiis
Categories dessert
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Using a melon baller, scoop the gelato into 48 (1-inch) balls. Transfer the balls of gelato to a small tray and keep the gelato in the freezer until ready to serve.
- When ready to serve, cut the ladyfingers in half lengthwise. Spread the nutella on both sides of the split ladyfingers. Place 3 scoops of gelato on the bottom half of the ladyfinger. Top with slices of strawberry and mint leaves. Place the top ladyfinger over to make a sandwich. Repeat with remaining ingredients. Serve immediately.
GRILLED CHOCOLATE SANDWICHES
This is decadent French-toast sandwich makes a sweet breakfast.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a large, shallow dish, whisk together eggs and milk; set aside.
- Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.
- Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Cut in half, and dust with confectioners' sugar 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.
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