Fantastic Fantabulous Traditional Sicilian Chocolate Gelato Recipes

FANTASTIC FANTABULOUS TRADITIONAL SICILIAN CHOCOLATE GELATO

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.

CHOCOLATE GELATO

Steps:

• In a heavy sauce pan whisk together the cocoa sugar and salt.
• whisk in milk and eggs.
• cook over medium heat, stirring constantly until steaming hot and starting to thicken, about 6-8 minutes.
• whisk in cream and remove from heat.
• transfer into your freezing container and chill for 8-12 hours.
• when ready to freeze, follow your manufacturer's directions.

SICILIAN COFFEE GELATO

Steps:

• Soak ground coffee in boiling water for 10 minutes, then strain using coffee filter or a very fine screen.
• On medium to medium low heat 2 cups of milk, sugar and salt until steaming but boiling.
• Mix 1/2 cup milk with corn starch, no lumps.
• Pour milk & corn starch and coffee into into pan of hot milk. Stirring often. Keep on low heat and stir constantly until thicken. You want it thickened but you don't want to over cook it because the corn starch will break down and get runny.
• Once thickened, stir in vanilla and remove from heat.
• Pour into bowl and cool in refrigerator or freezer (cover with wrap to prevent skin forming on top).
• When mixture is completely cold, pour into your ice cream machine and churn per machine instructions. Add optional cookies in the last 5 minutes of churn time. I have a cuisinart and it took about 25 minutes to make.
• Put into freezer safe container with lid and store in freezer.

SICILIAN CHOCOLATE GELATO

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.

CHOCOLATE GELATO

Steps:

• Place 2 tablespoons of the milk in a small bowl. Whisk in the cornstarch to make a slurry and set aside.
• In a pot, add the remaining milk and bring to a boil over medium heat. Whisk in the slurry, corn syrup, sugar and salt. Return the mixture to a boil and whisk in the chocolate until completely smooth. Transfer into a bowl and let cool to room temperature. Once cooled, stir in the vanilla extract. Cover and refrigerate for at least 3 hours or preferably overnight to make sure it is completely chilled.
• Whisk the base and then pour it into your ice cream maker and churn. The gelato should be the consistency of soft-serve ice cream. You don't need to churn it as long as you do ice cream - you want it to just be a custard sort of consistency, not completely frozen. Store in a chilled container in the freezer, with plastic wrap pressed onto the top.
• (After the gelato has been in the freezer for a day, take it out about 10 minutes before ready to serve to let it soften up).