Monday, February 20, 2012

Turning to the Dark Side....and Gelato 101

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Dark Chocolate Gelato

Hi friends! How has every one's February been. Crazy that it's almost over isn't it? Don't forget we get that extra day at the end of the month this year. What to do with the extra time?! Make this gelato that's what.

Many people are confused on the difference between gelato and ice cream or think its the same. It's not the same, but its not rocket science either when distinguishing the two. Gelato simply comes with a hansom Italian man and ice cream comes with out one. Haha, if only.

Anyways, there is a technical distinction between them. Gelato is made with higher milk to cream ratio where ice cream has a higher cream to milk to ratio. Gelato is therefore lower in fat. This doe not mean a healthy version as it is still loaded with sugar and only slightly lower fat content than ice cream.

True gelato is also churned slower than ice cream, leaving it more dense because not as much air is whipped into the mixture.

Also, I found this quite interesting, the lower fat content in gelato make it so that the gelato does not coat the tongue in the same way. Between this and being served a slighter higher temperature then ice cream, you get a more intense flavor.

OK now that you can write a book on gelato, I will share with you this amazing recipe.

You actually do not need an ice cream machine for this and I recommend not using one unless you have a super fancy one where you can adjust the turning speed and time. I simply put it in an air tight container and let it freeze over night.

 Although it was not made in true gelato fashion it was still smooth and rich, and just ridiculously amazing. It took me back to being in Italy where I literally ate gelato several times a day.....ah those glorious Italian days.

Enjoy <3

  • 1/4 cup dark chocolate chips
  • 1 1/5 cups whole milk
  • 1 cup condensed milk
  • 3/4 cup castor sugar (if you only have regular sugar that's fine it will just take longer to dissolve)
  • 1/3 cup cocoa powder
  • 4 large egg yolks

  1. In a heavy saucepan heat the milk, condensed milk, and half the sugar until it begins to simmer.
  2. Stir constantly until the sugar is dissolved.
  3. Remove from the heat and add the cocoa and chocolate, whisking until the chocolate is melted and the mixture is smooth.
  4. In a bowl beat the egg yolks, remaining sugar and salt until thick and pale.
  5. Add the hot chocolate mixture in a slow stream, whisking as you go.
  6. Pour into saucepan and cook this mixture over moderately low heat until it thickens making sure to stir constantly.
  7. Pour mixture through a sieve  into a bowl.
  8. Set this mixture over water and ice and chill until cold.
  9. Place into an airtight container and freeze overnight. Or, you can churn this in an ice-cream maker.

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