Dark Chocolate Mint Gelato Food

DEEPLY CHOCOLATE GELATO

Deeply Chocolate Gelato image

Provided by Ina Garten

Categories dessert

Time 4h21m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder (recommended: Pernigotti)
2 ounces bittersweet chocolate, finely chopped
4 extra-large egg yolks
2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)
2 teaspoons pure vanilla extract
Large pinch kosher salt
8 chocolates, roughly chopped, optional (recommended: Baci)

Steps:

Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

CHOCOLATE MINT GELATO

Chocolate Mint Gelato image

Make and share this Chocolate Mint Gelato recipe from Food.com.

Provided by Amandochka

Categories Frozen Desserts

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 3/4 cups 1% low-fat milk
2 tablespoons cornstarch
1/3 cup sugar
2 teaspoons unsweetened cocoa powder
3/4 teaspoon peppermint extract
1 ounce bittersweet chocolate, fine quality, finely chopped

Steps:

Special equipment needed: ice cream maker.
Stir together 1/4 cup milk and cornstarch.
Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Stir cornstarch mixture again and whisk into chocolate. Return to a boil, whisking, then remove from heat.
Add mint, a pinch of salt, and half of chocolate to saucepan, stirring.
Set saucepan in a large bowl of ice water to cool, whisking frequently.
Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.

Nutrition Facts : Calories 128.8, Fat 1.2, SaturatedFat 0.8, Cholesterol 5.3, Sodium 47.6, Carbohydrate 26.2, Fiber 0.3, Sugar 22.3, Protein 3.8

DARK CHOCOLATE MINT GELATO

Dark Chocolate Mint Gelato image

This does not include time to chill mixture or freezing, according to your ice cream maker's instructions.

Provided by Charlotte J

Categories Frozen Desserts

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 cups whole milk
1/2 cup fresh mint leaves, coarsely chopped
2/3 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tablespoons cornstarch

Steps:

Bring 2 cups of milk to a simmer.
Add mint and simmer a few minutes.
Then, turn off heat and let steep for 30 minutes.
In another bowl, whisk remaining cup milk with sugar, cocoa powder and cornstarch.
Strain mint out of the warm milk and bring back to a simmer.
Add the cocoa mixture slowly, whisking to incorporate.
Cook until edges bubble and then a minute longer until mixture is slightly thickened.
Strain through a fine wire mesh strainer.
Cover with plastic and let sit cool in the fridge overnight or put over a bowl of ice to cool.
Once cooled, freeze according to your ice cream maker's instructions.

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Remove from the heat, add the chopped chocolate, then stir until the chocolate is completely melted. Mix in the coffee liqueur, if using, and finally, whisk in the remaining milk. Let cool to room temperature, then refrigerate at least 2 hours, or preferably overnight.
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