WHITE COFFEE GELATO
Provided by Giada De Laurentiis
Categories dessert
Time 6h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk the egg yolks, sugar and salt until smooth and combined. In a small saucepan, warm the milk over medium heat. When small bubbles start forming around the edge, slowly pour half of the warm milk into the egg yolk mixture, whisking constantly. Whisk the warm egg mixture back into the remaining hot milk. Cook over medium heat, stirring continuously with a rubber spatula and being sure to scrape the bottom of the pan, for about 5 minutes, or until slightly thickened and the mixture coats the spatula. Remove from the heat and stir in the vanilla and cream. Strain the mixture through a fine-mesh sieve into a clean bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled, about 4 hours. Once cold, stir in the coffee beans and replace the plastic wrap on the surface. Refrigerate for at least 12 hours or overnight.
- Prepare the ice cream maker according to the manufacturer¿s instructions. Strain the coffee beans from the gelato base. Pour the base into the prepared ice cream maker and freeze until it is the texture of soft-serve ice cream, about 10 minutes. Remove the gelato from the ice cream maker and transfer to an airtight container. Place a piece of plastic wrap directly on top of the gelato before placing the lid on the container. Place in the freezer and freeze for an additional 2 hours before serving. Serve topped with shaved chocolate.
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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.
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
WHITE CHOCOLATE GELATO
Make and share this White Chocolate Gelato recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Beat the egg yolks and sugar in a bowl using an electric mixer at medium speed until the consistency of a very grainy quick-bread batter, about 2 minutes; set aside.
- Heat the milk and cream in a saucepan set over medium heat until tiny bubbles pop up around the pan's inner rim; do not boil.
- Whisk about 1/3 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the pan with the remaining hot milk mixture.
- Immediately turn down the heat to very low (if using an electric stove, move the pan to a second burner just now set on low).
- Cook slowly, stirring constantly, until the mixture thickens to the consistency of very wet, loose cake batter and can coat the back of a wooden spoon, about 5 minutes.
- Remove the pan from the heat and stir in the white chocolate, vanilla, and salt until smooth.
- Strain through a fine-mesh sieve into a clean bowl to remove any bits of scrambled eggs.
- Refrigerate until cold, at least 4 hours or overnight.
- As you prepare your ice cream machine, place the white chocolate custard in the freezer to assure it is very cold, for no more than 10 minutes.
- Freeze the custard in your ice cream machine according to manufacturer's instructions.
- Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for no more than 3 days; soften at room temperature for up to 10 minutes before serving.
AUTHENTIC HOMEMADE CHOCOLATE GELATO RECIPE
Chocolate Gelato is one of the most popular and loved flavors of Italian Gelato. It's a timeless taste that appeals to all, adults and children. For chocolate lovers there is no better gelato, not only in summer but at any time of the year, when you are in the mood for something truly greedy! For this reason, now we are going to show you how to make the authentic Italian chocolate gelato recipe, made with egg yolks and both cocoa powder and melted dark chocolate. As for the ingredients, choose the chocolate according to your tastes, based on how bitter you prefer it: select a product with a more or less high percentage of cocoa. We suggest 70% dark chocolate. Now we'll show you how to make the best chocolate gelato recipe at home, WITH or WITHOUT the ice cream maker.
Provided by Recipes from Italy
Categories dessert recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Mix the cocoa and half the sugar in a bowl. Transfer to a saucepan then add the cold milk. Mix with the help of a whisk and place on the heat.
- Stir and continue to cook for 5 minutes over very low heat. The milk must NOT boil. Chop the chocolate and add it. Let it melt completely, continuing to mix and always making sure that the mixture DOES NOT boil.
- Meanwhile, whip the egg yolks with half of the remaining sugar, until you get a fluffy and soft cream.
- Add the milk-chocolate mixture to the egg cream. Transfer to a saucepan, keep stirring with a wooden spoon and cook for 5 minutes over low heat. The mixture must reach no more than 85 °C (185 F). In this way the eggs are pasteurized. When it become thicker, it's ready.
- Remove from the heat and add the cold heavy cream. Stir to mix all the ingredients.
- Pour the chocolate mixture into the ice cream maker. Start up the machine following the manufacturer's instructions. Usually you have to let the ice cream maker work for about 30/40 minutes.
- Pour the chocolate mixture into a gelato container and place it in the refrigerator. Let it cool for about 1/2 an hour. Then transfer in the freezer and leave it for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.
Nutrition Facts : ServingSize 100 g, Calories 240 cal
FANTASTIC FANTABULOUS TRADITIONAL SICILIAN CHOCOLATE GELATO
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
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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