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Chocolate Gelato

Chocolate Gelato
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Chocolate Gelato Recipe, How To Make Chocolate Gelato Recipe

Gelato is a type of Italian ice cream which is slightly different from the regular ice cream. Regular ice cream has 10% - 25% fat, whereas gelato has only 4% - 5% of fat. Ice cream has more air content than gelato, which gives it a smoother texture.

About Recipe

How to make Chocolate Gelato

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Chocolate Gelato
Author : Vahchef
Main Ingredient :
Servings : 0 persons
Published date : November 22, 2016

Ingredients used in Chocolate Gelato
• Bittersweet / bitter dark chocolate - 75 grams.
• Brown sugar - 3 - 4 tablespoons.
• Milk - 500 ml.
• Egg yolks - 5 numbers.
• Espresso coffee powder - 1 teaspoons.
• Seasalt - half pinch.
• Vanilla extract - 1 tablespoons.
• Optional : walnuts (or any favourite nuts), crushed oreos, chopped up milk chocolate, etc - hand full numbers.
Melt the chocolate in a microwave or over a double boiler. Be careful not to burn the chocolate. Let it rest on the counter. In a clean and dry bowl whisk in the egg yolks and the sugar until the mixture is pale and thick. Add a tablespoon of warm milk (warm, NOT HOT!) to the eggs while whisking vigorously. Keep adding milk in small bits and keep whisking. This will temper the eggs. It is very important to keep whisking because if you dont, youll end up with scrambled eggs. After the eggs have been tempered, add rest of the milk and pour it into a saucepan on a low flame. Add in the vanilla extract, the melted chocolate, salt and coffee and keep stirring just until it starts bubbling in the corners of the saucepan. Do not boil the mixture as it will overcook the eggs and will get thicker. We want it to be in a liquid-like runny consistency. Take the mixture off the flame and let it cool to room temperature. Now you can pour this into an ice cream churner and let it do all the work. However, if you do not have an ice cream churner, just pop the mixture into the freezer and after an hour, take it out and give it a quick stir with a spoon or whisk to break any ice crystals and pop it back in. Keep repeating this for the next three 45 minute intervals. At this point you may add in the nuts, chopped up chocolate or crushed biscuits; mix it all up and let it chill for another 2 hours before serving. This recipe can be very versatile. You can modify or change the ingredients as per your liking. If you are using sweetened dark chocolate, you may use little less sugar. If you cannot find cooking dark chocolate, you may replace it with good quality cocoa powder. Coffee gives a very nice kick to the chocolate flavour, but if you do not like the taste of coffee, you may skip it.

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