Low Fat Chocolate Sicilian Gelato Recipes

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CHOCOLATE GELATO



Chocolate Gelato image

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

3 cups whole milk
1/4 cup sugar
3 tablespoons cornstarch
Scant 1/4 teaspoon salt
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Special Equipment
an ice cream maker

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.

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.

FANTASTIC FANTABULOUS TRADITIONAL SICILIAN CHOCOLATE GELATO



Fantastic Fantabulous Traditional Sicilian Chocolate Gelato image

Make and share this Fantastic Fantabulous Traditional Sicilian Chocolate Gelato recipe from Food.com.

Provided by tunasushi

Categories     Frozen Desserts

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 4

3 cups whole milk
2/3 cup sugar
3/4 cup premium unsweetened cocoa powder (natural or Dutch-process)
1 1/2 tablespoons cornstarch

Steps:

  • In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat.
  • Meanwhile, whisk the remaining 1 cup milk with the sugar, cocoa and cornstarch in a bowl.
  • Scrape the cocoa mixture into the hot milk. Cook stirring constantly, until the mixture thickens and bubbles a little at the edges. Boil gently, stirring, for 2 minutes longer.
  • Scrape into a bowl and let cool.
  • Cover the mixture with plastic wrap (when cool) placed directly against the surface and chill overnight.
  • Freeze according to the instructions for your ice cream maker. Because the mixture is slightly thick to begin with, it may take less time than usual to freeze and thicken to the desired consistency.

Nutrition Facts : Calories 143.6, Fat 4.1, SaturatedFat 2.4, Cholesterol 9.2, Sodium 38.4, Carbohydrate 26.6, Fiber 2.7, Sugar 21.6, Protein 4.5

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