Cacao Nib Gelato Recipes

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.

GELATO

Steps:

• In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
• In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

CACAO NIB GELATO

Steps:

• Combine 1 1/2 cups heavy whipping cream, 1 cup whole milk, and 1/2 cup cacao nibs in heavy large saucepan. Scrape in seeds from 1/2 vanilla bean; add bean. Bring mixture to simmer. Remove from heat. Cover and let mixture steep 30 minutes. Uncover and return to simmer.
• Whisk 5 large egg yolks and 3/4 cup sugar in large heatproof bowl until mixture is pale yellow and slightly thickened. Gradually add hot cream mixture to yolk mixture, whisking until well blended. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 170°F, about 5 minutes (do not boil). Transfer custard to medium bowl. Cover and chill overnight. Whisk 5 large egg yolks and 3/4 cup sugar in large heatproof bowl until mixture is pale yellow and slightly thickened. Gradually add hot cream mixture to yolk mixture, whisking until well blended. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted into custard registers 170°F, about 5 minutes (do not boil). Transfer custard to medium bowl. Cover and chill overnight.
• Pour custard through fine strainer set over bowl; discard solids in strainer. Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer gelato to freezer container. Cover and freeze until ice cream is firm, at least 8 hours or overnight. do ahead Can be made 3 days ahead. Keep frozen.
• Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere.com.

CHOCOLATE GELATO RECIPE WITH CACAO NIBS

Steps:

• Scald the milk and add the semisweet chocolate. Pour the milk into a very large pot. Place it over medium-low heat and scald it. Tiny bubbles will appear on the edges of the pot and it should be very hot, but not boiling. Add the semisweet chocolate and gently stir until it's completely melted into the milk. Remove the pot from the heat. Let this cool to room temperature, at least 2 hours.
• Mix the egg yolks and sugar. In a medium sized mixing bowl, use an electric mixer to whip the egg yolks with the sugar. Mix until it's very thick and pale yellow. When you drizzle it with a spoon it should rest for a second or two on top before sinking back into the rest of the mixture -- this is called the "ribbon stage."
• Combine both mixtures to make a custard. On a low speed, gradually pour the cooled chocolate mixture into the egg mixture, and blend just until it's evenly combined. Pour this back into the pot and place it over medium-low heat. Stirring almost constantly with a wooden spoon, cook until becomes about twice as thick -- a custard. This should take about 8 minutes. Remove from the heat immediately, strain into a large bowl or another pot, and let it cool completely, at least 3 hours and ideally overnight. (Once it's room temperature, cover it with plastic wrap and refrigerate.)
• Add the cacao nibs and churn. Gently mix in the cacao nibs, transfer to an ice-cream maker and chrun/freeze according to the machine instructions.
• Freeze. Place it in the freezer for about 6 hours for it to become more firm, or have it soft right away!

CACAO NIB PESTO

Steps:

• Place basil leaves in a mini processor. Add 2 tablespoons oil, cacao nibs, 2 tablespoons pine nuts, lemon juice, peppercorns, and sea salt. Pulse until coarse. Add more oil if needed and blend into a creamy paste. Mix in remaining pine nuts.n
• Use pesto immediately or refrigerate in a glass container topped with oil to avoid browning.n

LAYERED BROWNIES/WHITE CHOCOLATE CARAMEL/CACAO NIB GELATO

Steps:

• FOR CANDIED PECANS:.
• Lightly butter baking sheet.
• Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves.
• Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes.
• Add pecans and stir until syrup coats pecans, about 1 minute; immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula.
• Cool completely and coarsely chop nuts.
• *Do Ahead: Can be made 2 days ahead. Store airtight at room temperature.
• FOR BROWNIES:.
• Preheat oven to 350°F.
• Line 8x8x2-inch metal baking pan with foil; butter foil.
• Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan; stir over medium-low heat until melted and smooth.
• Remove from heat; cool slightly.
• Whisk cocoa powder, flour, and salt in small bowl.
• Whisk sugar, eggs, and vanilla in medium bowl to blend.
• Pour butter mixture into sugar mixture; whisk until blended; add cocoa mixture; whisk until blended.
• Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
• Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes.
• Allow brownie to cool slightly, then gently press down on edges to form flat, even layer.
• Cool completely in pan on rack.
• FOR WHITE-CHOCOLATE CARAMEL:.
• Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend.
• Let stand until gelatin softens, about 15 minutes.
• Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan.
• Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes.
• Slowly add cream (mixture will bubble vigorously) & reduce heat to low.
• Stir to dissolve any caramel bits.
• Remove from heat; let cool 5 minutes.
• Add gelatin mixture; stir until gelatin dissolves.
• Add white chocolate; whisk until melted and smooth; whisk in butter.
• Pour caramel atop cooled brownie; spread evenly to cover completely.
• Chill uncovered until caramel firms slightly, at least 8 hours or overnight.
• FOR BITTERSWEET-CHOCOLATE GANACHE:.
• Bring cream to simmer in small saucepan; remove from heat.
• Add chocolate; whisk until melted and smooth.
• Cool until mixture is slightly thickened but still pourable, about 15 minutes.
• Pour ganache atop caramel on brownie; spread just to edges.
• Sprinkle chopped candied pecans evenly over.
• Chill uncovered until ganache is firm enough to cut, about 4 hours.
• **DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
• CACAO NIB GELATO:.
• Combine whipping cream, milk, and cacao nibs in heavy large saucepan.
• Scrape in the seeds from vanilla bean; add bean and bring mixture to simmer; remove from heat.
• Cover and let mixture steep 30 minutes; uncover and return to simmer.
• Whisk egg yolks and sugar in large heatproof bowl until mixture is pale yellow and slightly thickened.
• Gradually add hot cream mixture to yolk mixture, whisking until blended.
• Return mixture to same saucepan and stir over medium low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted in custard registers 170ºF, about 5 minutes (do not boil).
• Transfer custard to medium bowl; cover and chill overnight.
• Pour custard through fine strainer set over bowl, discard solids in strainer.
• Transfer custard to ice cream maker and proocess according to manufacturer's instructions & transfer gelato to freezer container.
• Cover and freeze until ice cream is firm, at least 8 hours or overnight.
• ***DO AHEAD - Can be made 3 days ahead; keep frozen.
• ASSEMBLY:.
• Using foil as aid, lift brownie out of pan; place on work surface.
• Fold foil sides down.
• Using sharp knife, trim off about 1/4 inch of brownie on all sides.
• Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars.
• Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.
• E N J O Y!