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.
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.
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-PEANUT BUTTER GELATO
The original recipe called for heavy cream and egg yolks. This is my attempt to lighten it a little. The photo is of the gelato base.
Provided by talifuss
Categories Desserts Frozen Dessert Recipes Ice Cream Chocolate Ice Cream Recipes
Time 13h5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine milk, half-and-half, and cocoa powder in a pot over medium heat. Cook until heated through, reaching about 130 degrees F (54 C) but not boiling. Stir occasionally to break up lumps and prevent a skin from forming on the surface.
- Meanwhile, combine egg substitute and sugar in a separate bowl. Whisk until sugar is incorporated. Pour in a little of the hot milk mixture to temper the eggs; mix well and add back to the mixture on the stove. Reduce heat to medium-low. Stir until mixture reaches 185 degrees F (85 C) and thickens enough to coat the back of a spoon, but do not let boil.
- Turn off the heat. Add peanut butter, vanilla extract, and salt. Stir until melted and combined. Let ice cream base cool, stirring occasionally, until steam stops rising, at least 20 minutes. Place pot over an ice water bath if desired. Cover and refrigerate, 8 hours to overnight.
- Pour base into an ice cream maker and freeze according to manufacturer's instructions until texture resembles soft-serve, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 25.6 g, Cholesterol 17.6 mg, Fat 15 g, Fiber 1.9 g, Protein 11.2 g, SaturatedFat 5.4 g, Sodium 186.3 mg, Sugar 21.3 g
CHOCOLATE GELATO BAGUETTES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Using a melon baller, scoop the gelato into 48 (1-inch) balls. Transfer the balls of gelato to a small tray and keep the gelato in the freezer until ready to serve.
- When ready to serve, cut the ladyfingers in half lengthwise. Spread the nutella on both sides of the split ladyfingers. Place 3 scoops of gelato on the bottom half of the ladyfinger. Top with slices of strawberry and mint leaves. Place the top ladyfinger over to make a sandwich. Repeat with remaining ingredients. Serve immediately.
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
SUPER-EASY CHOCOLATE GANACHE OR GELATO
You have two choices here: Either refrigerate this as a Ganache and use it to make truffles or to frost cakes, or opt to add a couple more ingredients and turn it into a delicious creamy chocolate Italian ice cream (aka Gelato). Enjoy cocktails? try Recipe #377198 using the gelato from this recipe. :)
Provided by 2Bleu
Categories Frozen Desserts
Time 11m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place heavy cream, butter, and sugar in a small saucepan over medium heat. Cook, whisking constantly, until just simmering and sugar is dissolved.
- Remove from heat and add chocolate and vanilla extract. Stir well until smooth and chocolate is melted through.
- FOR GANACHE: Let cool, stirring occasionally. When cooled completely, refrigerate until needed. You can make truffles by scooping out little melon-sized balls of ganache and roll in coconut, cocoa powder, or chopped nuts. To make cake icing, beat mixture until thick and creamy, to your desired spreading consistency.
- FOR GELATO: Let cool, stirring occasionally. When cooled to room temperature, add eggs and milk, whisking to incorporate. Return to a medium heat and cook, while continuing to stir or gently whisk, until warmed up again.
- Remove from heat and let cool, stirring occasionaly. When cooled to room temperature, place in a freezer container and freeze for at least 2 hrs before serving.
More about "chocolate gelato baguettes recipes"
CHOCOLATE GELATO RECIPE - GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
RICH CHOCOLATE GELATO - SAVING ROOM FOR DESSERT
From savingdessert.com
CLASSIC CHOCOLATE GELATO - THE GELATO LIFE
From thegelatolife.com
CHOCOLATE BAGUETTE RECIPE - TASTE OF ARTISAN
From tasteofartisan.com
CHOCOLATE GELATO RECIPE | COOKING CHANNEL
From cookingchanneltv.com
CHOCOLATE HAZELNUT GELATO | LEITE'S CULINARIA
From leitesculinaria.com
CHOCOLATE GELATO BAGUETTES : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
DARK CHOCOLATE GELATO BASE | CALLEBAUT
From callebaut.com
NUTELLA LOVERS: RECIPE FOR GELATO USING NUTELLA - EASY RECIPES
From recipegoulash.cc
10 BEST CHOCOLATE GELATIN DESSERT RECIPES | YUMMLY
From yummly.com
DARK CHOCOLATE GELATO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
THE EASIEST HOMEMADE GELATO (NO MACHINE, 3 FLAVORS!)
From biggerbolderbaking.com
CHAPTER 76: CHOCOLATE GELATO BAGUETTES - 100 GELATO RECIPES : …
From zoboko.com
STRACCIATELLA GELATO - RECIPE GIRL®
From recipegirl.com
CLASSIC BAGUETTES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE GELATO RECIPE: ITALY LOGUE
From italylogue.com
CHOCOLATE GELATO RECIPE WITH CACAO NIBS - COOKING ON THE …
From cookingontheweekends.com
CREAMY CHOCOLATE GELATO RECIPE | EATINGWELL
From eatingwell.com
TOP TEN: CHOCOLATE GELATO IDEAS – P MAGAZINE - PREGEL AMERICA
From pregelamerica.com
DARK CHOCOLATE GELATO RECIPE - CHISEL & FORK
From chiselandfork.com
60 MINUTE CHOCOLATE CHIP BAGUETTES - I HEART EATING
From ihearteating.com
CHOCOLATE PEANUT BUTTER GELATO RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CHOCOLATE GELATO BAGUETTES - FOOD NETWORK UK
From foodnetwork.co.uk
CHOCOLATE GELATO BAGUETTES RECIPE - FOOD.COM
CHOCOLATE GELATO BAGUETTES - MASTERCOOK
From mastercook.com
VEGAN CHOCOLATE GELATO (READY IN 5 MINUTES WITH 5 INGREDIENTS!)
From dreenaburton.com
CHOCOLATE GELATO BAGUETTES RECIPE : : FOOD NETWORK | FOOD …
From pinterest.co.uk
DEEPLY CHOCOLATE GELATO - SIMPLY SO GOOD
From simplysogood.com
EASY-TO-MAKE CHOCOLATE GELATO RECIPE | SAVEUR
From saveur.com
CHOCOLATE GELATO BAGUETTES | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
CHOCOLATE GELATO BAGUETTES – RECIPES NETWORK
From recipenet.org
THE SECRET TO MAKING THE ULTIMATE CHOCOLATE GELATO - HUFFPOST
From huffpost.com
CHOCOLATE GELATO - RESTAURANTBUSINESSONLINE.COM
From restaurantbusinessonline.com
CHOCOLATE GELATO | THESUGARBREAKUP.COM
From thesugarbreakup.com
CHOCOLATE BAGUETTE - AN EDIBLE MOSAIC™
From anediblemosaic.com
CHOCOLATE GELATO | RICARDO
From ricardocuisine.com
CITRON GELATO RECIPE - COOKEATSHARE
From cookeatshare.com
GELATO {CHOCOLATE & STRACCIATELLA!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love