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 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-HAZELNUT GELATO
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield 6 to 8 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
- Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
- Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
CHOCOLATE GELATO
Provided by Food Network
Time 3h30m
Yield approximately 3 1/2 cups
Number Of Ingredients 5
Steps:
- In a saucepan heat the milk and cream to scalding. Chop the chocolate into small pieces. Remove the milk and cream from the heat. Add the chopped chocolate, stir until completely melted. In a large bowl, using a whisk, beat the sugar with the egg yolks and vanilla extract until the mixture is light and fluffy. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly.
- Heat the mixture in a bowl over simmering water, stirring constantly with a whisk or wooden spoon, until it thickens enough to coat the spoon.
- Let cool to room temperature, refrigerate, covered, until completely cold, preferably overnight. Process the mixture in an ice cream freezer following the manufacturers instructions. Serve immediately.
CHOCOLATE GELATO
Steps:
- Place whole milk, heavy cream, and vanilla bean and seeds in a sauce pot and scald. Remove vanilla bean. Whip the granulated sugar and egg yolks to a pale yellow ribbon state. Your sugar and egg yolks should be nice and fluffy. Add about a 1/2 cup of your scalded cream to your chopped chocolate in a bowl. Stir until melted. Place the bowl over a double boiler of barely simmering water. Set up a second double boiler. Constantly stirring with a wooden spoon, add scalded cream to your whipped egg and sugar mixture. Place egg and cream mixture over the double boiler and cook custard until it becomes thick and creamy. See Cook's Note.
- Once custard is cooked, place the bowl over a cold water bath to cool. Gradually add your melted chocolate. Once custard is cool place in an ice cream machine and run as per manufacturer's instructions. Enjoy the love.
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.
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.
DEEPLY CHOCOLATE GELATO
Make and share this Deeply Chocolate Gelato recipe from Food.com.
Provided by swissms
Categories Frozen Desserts
Time 36m
Yield 4 serving(s)
Number Of Ingredients 10
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°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.
More about "deeply chocolate gelato recipes"
CHOCOLATE GELATO | RICARDO
From ricardocuisine.com
5/5 (18)Total Time 25 minsCategory DessertsCalories 240 per serving
AUTHENTIC HOMEMADE CHOCOLATE GELATO RECIPE
From recipesfromitaly.com
5/5 (29)Total Time 1 hrCategory Dessert RecipesCalories 240 per serving
DARK CHOCOLATE GELATO – LEITE'S CULINARIA
From leitesculinaria.com
THE EASIEST HOMEMADE GELATO (NO MACHINE, 3 …
From biggerbolderbaking.com
7 INCREDIBLE GELATO RECIPES
From allrecipes.com
BURN YOUR WHITE CHOCOLATE ON PURPOSE - LIFEHACKER AUSTRALIA
From lifehacker.com.au
CHOCOLATE GELATO RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
DEEPLY CHOCOLATE GELATO – RECIPES NETWORK
From recipenet.org
DEEPLY CHOCOLATE GELATO | PUNCHFORK
From punchfork.com
DEEPLY CHOCOLATE GELATO - SIMPLY SO GOOD
From simplysogood.com
15 EASY GELATO RECIPES TO TRY THIS SUMMER - INSANELY GOOD
From insanelygoodrecipes.com
CHOCOLATE GELATO RECIPE - GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
CHOCOLATE GELATO (RICH AND CREAMY!) - GOOD LIFE EATS
From goodlifeeats.com
DEEPLY CHOCOLATE GELATO RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #desserts #european #frozen-desserts #italian #chocolate #freezer #equipment
You'll also love