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.
DARK CHOCOLATE AND CARDAMOM ICE CREAM
Provided by Micah Carr-Hill
Categories Milk/Cream Ice Cream Machine Chocolate Dairy Dessert Valentine's Day Frozen Dessert Spice Birthday Party Cardamom Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water.
- Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Then crush the cardamom pods with the flat of the blade of the knife.
- Place the milk in a separate pan and heat to just under boiling point, then add the sugar, vanilla seeds, and cardamom pods. Stir until the sugar is dissolved.
- Using a strainer to catch the crushed cardamom pods, pour the milk into the melted chocolate and stir. Add the cream, stir well, and leave to cool at room temperature.
- Once cool, pour into an ice-cream maker and churn following the manufacturer's instructions. Keep in the freezer until required.
DEEP DARK CHOCOLATE ICE CREAM
This recipe is for serious chocolate lovers only! One of the recipes that came with my ice cream maker and made from a custard base, (don't worry, the eggs are cooked in this recipe) this ice cream is unbelievably creamy, rich and very chocolatey. It tends to get quite hard in the freezer, but if you put the container in the microwave for about 30-seconds on 50% power, it softens wonderfully to just the right consistency. Alternately, you can take it out of the freezer and let it sit for about 20 minutes or so before scooping. Cook time is churn time. To the reviewer below, I checked and there is no typo. I've made this recipe numerous times with great success and rave reviews. Sorry it didn't work out for you. :-(
Provided by MSnow
Categories Frozen Desserts
Time 55m
Yield 14 1/2 cup servings
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean.
- Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use.
- Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.
- Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
- Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutrition Facts : Calories 253.6, Fat 17.7, SaturatedFat 10.6, Cholesterol 109.2, Sodium 44.4, Carbohydrate 23.2, Fiber 2.3, Sugar 18.3, Protein 4.7
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