Low Fat Chocolate Sicilian Gelato Recipes

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LOW-FAT CHOCOLATE SICILIAN GELATO



Low-Fat Chocolate Sicilian Gelato image

After lots of experimenting to develop a low-fat ice cream or gelato, I came up with this recipe. Despite the lengthy instructions, it's very simple to make. I couldn't believe how wonderfully rich and creamy it turned out to be. The secret is in the cocoa powder, which makes the gelato dense and rich without adding fat. Because the gelato contains no fat, leftovers will freeze hard. To soften, defrost leftovers in the microwave for 20 to 30 seconds.

Provided by Allison

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 1h17m

Yield 4

Number Of Ingredients 7

1 ¾ cups skim milk, divided
2 tablespoons cornstarch
⅓ cup white sugar
⅓ cup high-quality unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
  • Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
  • Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
  • Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 29.8 g, Cholesterol 2.1 mg, Fat 1.1 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 85.9 mg, Sugar 22.2 g

SICILIAN CHOCOLATE GELATO



Sicilian Chocolate Gelato image

From the Scharffen Berger website, this Sicilian gelato contains simply milk, yet it's still completely AMAZING. Add mint leaves to the 2 cups milk for a mint chocolate gelato. I didn't even use what is probably considered "quality" cocoa and this still tastes so great.

Provided by Mandarrrrrr

Categories     Frozen Desserts

Time 30m

Yield 1 quart (approx.), 4-6 serving(s)

Number Of Ingredients 4

3 cups whole milk
2/3 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tablespoons cornstarch

Steps:

  • In medium saucepan bring 2 cups of the milk to a simmer.
  • Meanwhile, whisk the remaining cup of milk with the sugar, cocoa, and cornstarch.
  • Scrape the cocoa mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges.
  • Stir and cook for a minute longer.
  • Strain through a fine wire-mesh strainer into a clean bowl and cool.
  • Cover the surface of the mixture with plastic wrap and chill overnight. (You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool).
  • TO MAKE GELATO: Freeze according to the instructions with your ice cream maker. The mixture is thick to begin with and may take less time than average in the ice cream maker. Makes one scant quart ice cream.
  • TO MAKE FUDGE POPS: Divide the chilled gelato base between the ice pop molds and place in the freezer overnight to set. These will have a slightly icy texture. (If you have an ice cream maker and would like a finer-textured fudge pop, freeze the gelato base according to the instructions with your ice cream maker and divide the mixture evenly between ice pop molds. Place in the freezer overnight to set.).
  • TO MAKE GRANITA: Pour the chilled gelato base into a large, shallow baking dish (the shallower the dish, the faster the mixture will freeze) and place in the freezer. In about an hour, the liquid will begin to freeze along the sides of the pan. Using a fork, scrape the ice towards the center of the pan. Repeat this process every 20 minutes or so until all of the mixture is frozen and flaked.

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