Maybe it’s the alignment of the planets, or the record-breaking heat this summer in Oklahoma. But, the fact is I’m posting another sweet production from our kitchen. This time it’s a second attempt at “something chocolate” with our ice cream maker. I haven’t given up on chocolate sorbet, but this recipe from one of my favorite blogs moved all the others to a secondary position in line. Use the best chocolate you can find and you’ll make a gelato that stands up shoulder to shoulder with those sold in Italy…😉
1 quart whole milk
1 tablespoon + 1.5 teaspoons cornstarch
1/2 cup light corn syrup
1/3 cup sugar
1/2 teaspoon kosher salt
8 ounces bittersweet chocolate (70% cocoa)
1 teaspoon vanilla extract
Place 2 tablespoons of the milk in a small bowl, whisk in the cornstarch to make a slurry and set aside.
Add the remaining milk into a heavy saucepan and bring to a boil over medium heat. Pour in the slurry, corn syrup, sugar and salt, stirring gently. 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, mix 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, so don’t churn it as long as you would to make a regular type ice cream. Store in the freezer, with plastic wrap pressed onto the top, and let it be at room temperature for 10 minutes before serving, to make scooping out easier.
to print the recipe, click here
Comments: If you are a chocolate lover, you’ll love this recipe! It feels rich in your mouth, even though it contains no heavy cream in the base. The proper way to indulge it is with eyes closed, paying attention to the many changes in taste and texture as the gelato melts in your mouth, and brings happiness to your soul.
Have you ordered your ice cream maker yet?😉
ONE YEAR AGO: Au Revoir, My Bewitching Kitchen
TWO YEARS AGO: Teriyaki Chicken Thighs