Tuesday, January 11, 2011

Sicilan Chocolate Gelato

This recipe comes from the Scharffen Berger recipe collection. This is the first time making gelato and i'm pretty satisfied with the results. Especially since it's so pricey to buy for such a small cup. The gelato was very rich and creamy and simple to make and i'm excited to try other variations. There's also directions to make granita or fudge pops, however I haven't tried either of those.
Sicilan Chocolate Gelato

Makes one scant quart gelato or 6-12 fudge pops.
3 cups whole milk
2/3 cup granulated sugar
3/4 cup Scharffen Berger Natural Cocoa Powder (unsweetened) (you could use any brand, but use a good one you like since the gelato will taste like the cocoa.)
1-1/2 tablespoons cornstarch

Ice cream maker or ice pop molds

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. Be sure to use a pot with quite a bit of room or else it might end up bubbling up and over the side.
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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  1. I've always wanted to try gelato! I'm so glad you're feeling well enough to cook/bake/post again.
    We need to hang out. :D

  2. monica, have u never had gelato?? we need to fix that. and yes we do

  3. I know, I know. I'd never really heard of it till I met you!

  4. Yum!! this looks delicious!! The fellow and I have talked about getting an Ice Cream maker, but have yet to do so.. How often do you use yours??

  5. I just got mine a few months ago, i've only used it twice though. I like ice cream, but I LOVE baked goods so it usally gets the shaft. The other ice cream I made though was this http://theyearofthecookie.blogspot.com/2010/10/double-cookie-dough-ice-cream.html
    and it was soo good!
    This particular recipe though would work great with as fudge pops I think, since it tasted a lot like them.