CHOCOLATE GELATO WITHOUT ICE CREAM MAKER
Make and share this Chocolate Gelato Without Ice Cream Maker recipe from Food.com.
Provided by -Vish-
Categories Frozen Desserts
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Melt Chocolate in a double boiler.
- Beat egg yolk and sugar together.
- Heat the milk in low heat and remove from heat just before it starts to boil.
- Add the milk to the yolk mixture little by little mixing thoroughly.
- Heat the mixture again stirring occasionally until it boils and remove from heat.
- Add melted chocolate and mix thoroughly.
- Transfer to a chilled metal container and freeze.
- Stir it every 45 minutes to break any ice lumps and put it back in the freezer.
- Continue to do this 2 more times.
- After about 7 hrs of freezing, put it through a food processor (or break it up and stir with a fork).
Nutrition Facts : Calories 324.6, Fat 23.8, SaturatedFat 13.8, Cholesterol 149.7, Sodium 54.1, Carbohydrate 30.9, Fiber 5.5, Sugar 17, Protein 9
EGGLESS CHOCOLATE GELATO
Gelato the Italian way. Incredibly easy to make and incredibly yum! Ice cream or gelato maker required. My family goes crazy over this eggless chocolate stuff! Serve with homemade whipped cream and berries. Buon appetito!
Provided by fioremarie
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h15m
Yield 8
Number Of Ingredients 5
Steps:
- Bring 2 1/4 cups milk just to a boil over medium heat in a medium-sized saucepan.
- While milk is heating, whisk sugar, 1/4 cup cold milk, cornstarch, and salt together in a mixing bowl until smooth. Whisk cold mixture into the boiling milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly until mixture is very thick. Remove from heat.
- Place chocolate into a mixing bowl.
- Bring remaining 1/2 cup cold milk just to a boil over medium heat in a small saucepan. Pour hot milk over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth.
- Stir chocolate mixture into cornstarch-milk mixture. Force through a fine-mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in a refrigerator until cold, at least 1 1/2 hours.
- Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes. Transfer to an airtight container and freeze in a freezer until hardened if necessary.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 27.1 g, Cholesterol 10.2 mg, Fat 11.2 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.8 g, Sodium 110.8 mg, Sugar 21.4 g
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 GELATO
Categories Milk/Cream Ice Cream Machine Chocolate Dessert Frozen Dessert Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 qt
Number Of Ingredients 7
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.
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
Categories Milk/Cream Ice Cream Machine Mixer Chocolate Egg Dessert Freeze/Chill Kid-Friendly Party Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Coarsely chop chocolate. In a 2-quart heavy saucepan bring milk, cream, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.
- Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold.
- Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden, 1 to 3 hours.
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