Friday, November 7, 2014

Bitter chocolate gelato

Just as a good chocolate ice cream should be - dark, bitter, and smooth!

* Makes about 2 1/2 pints
  • 2 1/2 cups whole milk
  • 7 oz. dark chocolate, broken into pieces
  • 5 egg yolks
  • 1/4 cup light brown sugar
  • 1 cup heavy cream, whipped

Heat half the milk in a pan with the chocolate until melted and smooth, stirring occasionally. Set aside to cool. Bring the rest of the milk to almost boiling. In a large heatproof bowl, whisk the egg yolks and sugar until thick, then gradually whisk in the hot milk. Place the bowl over a pan of simmering water and stir with a wooden spoon until the custard just coats the back of the spoon. Remove from the heat and set aside to cool completely.

When cooled, blend the custard and chocolate milk together, then fold in the whipped cream. Pour into an ice cream maker and process according to the manufacturer’s directions or pour into a freezer container and use the hand-mixing method. Churn for only 15 to 20 minutes or until firm. Transfer to the freezer and freeze for 15 minutes before serving or until required.

This densely textured gelato is best eaten fresh, but it can be frozen for up to 1 month. Take out at least 15 minutes before serving to soften slightly.

  • Bailey’s mint chocolate gelato
Prepare the basic recipe, replacing half the heavy cream with 1/2 cup Bailey’s mint chocolate Irish cream liqueur.
  • White chocolate swirl gelato
Just before the final freezing, stir 3 ounces melted white chocolate briefly through the dark ice cream.
  • Praline rum truffle gelato
Prepare the basic recipe, adding 4 tablespoons rum with the whipped cream. Just before freezing, stir in 3 tablespoons crushed praline.
  • Tiramisu gelato
Replace the whipped cream of the basic recipe with mascarpone.
Just before the final freezing, lightly stir in 12 ladyfingers previously soaked in 2 to 3 tablespoons coffee liqueur.
  • Chocolate gelato with raspberry ripple
Prepare the basic recipe, but just before the final freezing, briefly stir through 1 cup raspberries puréed with 1 tablespoon superfine sugar and strained.

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