Gelato
Chocolate Gelato
Nutrition Facts
8
160.87
40.16
4.44g
6.84%
2.59g
12.94%
13.72mg
4.57%
91.77mg
3.82%
196.31mg
5.61%
27.82g
9.27%
25.20g
4.44g
8.89%
2.81%
0%
15.75%
0%
13.50%
0.56%
0.56%
3.94%
14.62%
0.56%
5.06%
2.25%
1.69%
10.12%
12.37%
3.37%
3.94%
7.31%
0.56%
Ingredients
- 4 1/2 c Whole Milk
- 3/4 c Sugar
- 1/8 tsp Salt
- 3 tbsp Cornstarch
- 4 oz Bittersweet Chocolate
Finely chop chocolate.
Whisk Milk, salt, sugar, and cornstarch. Bring to a boil, boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 4 hours.
Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Makes 1 quart. Gelato keeps for 1 week in freezer.
Whisk Milk, salt, sugar, and cornstarch. Bring to a boil, boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 4 hours.
Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Makes 1 quart. Gelato keeps for 1 week in freezer.
Equipment Ice Cream Maker
Tags Not yet tried
Cost: $1.05 ($0.13 per serving)
Source: http://www.epicurious.com/recipes/food/views/Gianduia-Gelato-354504?mbid=rss_epinr
Notes
Have not tried. Originally recipe called for steeping hazelnuts in hot milk for 20 minutes before adding cornstarch and boiling.