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just a few quality ingredients and an Ice cream maker are all you need for this silky chocolate gelato

just a few quality ingredients and an ice cream maker are all you need for this silky chocolate gelato

good quality chocolate added to hot ingredients

good quality chocolate added to hot ingredients

a quick stir and a smoothe result

a quick stir and a smooth result

hot mixture moved to a bowl to cool

hot mixture moved to a bowl to cool

then into the ice cream maker

then into the ice cream maker

soon there will be silky goodness ready for the freezer container

soon there will be silky goodness ready for the freezer container

I prefer a cold-proof glass  container for the freezer.

I prefer a cold-proof glass container for the freezer.

the next day, voila! Silky, not too sweet, richly chocolate gelato!

the next day, voila! Silky, not too sweet, richly chocolate gelato!

For the egg-free recipe:

3 cups unsweetened almond milk
1/4 c sugar
3 T. organic corn starch (push through a fine sieve)
pinch of kosher salt
7 OZ. semi-sweet chocolate (use a 60% bittersweet)
In a 4-quart saucepan, bring 2 1/2 c. milk to a boil over moderate heat. In a separate bowl mix the remaining 1/2 c. milk, sugar, cornstarch, and salt together with a whisk, until no lumps are visible. Add this mixture the boiling milk and whisk 3 minutes continuously. Contents will thicken nicely. Remove from heat and stir in chocolate until completely melted. Transfer to another bowl and cool, stirring occasionally. To speed the cooling process, the bowl may be placed into a larger bowl of shallow ice water. When mixture is cool to the touch, add to ice cream maker and follow the manufacturer’s instructions. Finally, transfer mixture to a freezer-safe container and freeze overnight. Before serving, defrost gelato for twenty minutes or until soft enough to scoop. Makes about a quart.
Bon Appetit!

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