Fantastic Fantabulous Traditional Sicilian Chocolate Gelato Food

SICILIAN CHOCOLATE GELATO

Steps:

• In medium saucepan bring 2 cups of the milk to a simmer.
• Meanwhile, whisk the remaining cup of milk with the sugar, cocoa, and cornstarch.
• Scrape the cocoa mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges.
• Stir and cook for a minute longer.
• Strain through a fine wire-mesh strainer into a clean bowl and cool.
• Cover the surface of the mixture with plastic wrap and chill overnight. (You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool).
• TO MAKE GELATO: Freeze according to the instructions with your ice cream maker. The mixture is thick to begin with and may take less time than average in the ice cream maker. Makes one scant quart ice cream.
• TO MAKE FUDGE POPS: Divide the chilled gelato base between the ice pop molds and place in the freezer overnight to set. These will have a slightly icy texture. (If you have an ice cream maker and would like a finer-textured fudge pop, freeze the gelato base according to the instructions with your ice cream maker and divide the mixture evenly between ice pop molds. Place in the freezer overnight to set.).
• TO MAKE GRANITA: Pour the chilled gelato base into a large, shallow baking dish (the shallower the dish, the faster the mixture will freeze) and place in the freezer. In about an hour, the liquid will begin to freeze along the sides of the pan. Using a fork, scrape the ice towards the center of the pan. Repeat this process every 20 minutes or so until all of the mixture is frozen and flaked.

AUTHENTIC HOMEMADE CHOCOLATE GELATO RECIPE

Steps:

• Mix the cocoa and half the sugar in a bowl. Transfer to a saucepan then add the cold milk. Mix with the help of a whisk and place on the heat.
• Stir and continue to cook for 5 minutes over very low heat. The milk must NOT boil. Chop the chocolate and add it. Let it melt completely, continuing to mix and always making sure that the mixture DOES NOT boil.
• Meanwhile, whip the egg yolks with half of the remaining sugar, until you get a fluffy and soft cream.
• Add the milk-chocolate mixture to the egg cream. Transfer to a saucepan, keep stirring with a wooden spoon and cook for 5 minutes over low heat. The mixture must reach no more than 85 °C (185 F). In this way the eggs are pasteurized. When it become thicker, it's ready.
• Remove from the heat and add the cold heavy cream. Stir to mix all the ingredients.
• Pour the chocolate mixture into the ice cream maker. Start up the machine following the manufacturer's instructions. Usually you have to let the ice cream maker work for about 30/40 minutes.
• Pour the chocolate mixture into a gelato container and place it in the refrigerator. Let it cool for about 1/2 an hour. Then transfer in the freezer and leave it for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.

CHOCOLATE GELATO

Steps:

• In a heavy sauce pan whisk together the cocoa sugar and salt.
• whisk in milk and eggs.
• cook over medium heat, stirring constantly until steaming hot and starting to thicken, about 6-8 minutes.
• whisk in cream and remove from heat.
• transfer into your freezing container and chill for 8-12 hours.
• when ready to freeze, follow your manufacturer's directions.

SICILIAN COFFEE GELATO

Steps:

• Soak ground coffee in boiling water for 10 minutes, then strain using coffee filter or a very fine screen.
• On medium to medium low heat 2 cups of milk, sugar and salt until steaming but boiling.
• Mix 1/2 cup milk with corn starch, no lumps.
• Pour milk & corn starch and coffee into into pan of hot milk. Stirring often. Keep on low heat and stir constantly until thicken. You want it thickened but you don't want to over cook it because the corn starch will break down and get runny.
• Once thickened, stir in vanilla and remove from heat.
• Pour into bowl and cool in refrigerator or freezer (cover with wrap to prevent skin forming on top).
• When mixture is completely cold, pour into your ice cream machine and churn per machine instructions. Add optional cookies in the last 5 minutes of churn time. I have a cuisinart and it took about 25 minutes to make.
• Put into freezer safe container with lid and store in freezer.

CHOCOLATE GELATO

Steps:

• Place 2 tablespoons of the milk in a small bowl. Whisk in the cornstarch to make a slurry and set aside.
• In a pot, add the remaining milk and bring to a boil over medium heat. Whisk in the slurry, corn syrup, sugar and salt. 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, stir 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. You don't need to churn it as long as you do ice cream - you want it to just be a custard sort of consistency, not completely frozen. Store in a chilled container in the freezer, with plastic wrap pressed onto the top.
• (After the gelato has been in the freezer for a day, take it out about 10 minutes before ready to serve to let it soften up).

BLACKBERRY GELATO

Steps:

• Put blackberries in a fine-mesh sieve set over a medium bowl; press them through the mesh with the back of a wooden spoon, scraping the pulp gently across the mesh to extract as much juice and solids as you can while leaving the seeds and skin behind (be sure to cover up to protect clothing from splatters).
• Set strained puree aside but do not discard the seeds in the strainer.
• You should have about 1 ¼ cups blackberry puree.
• In a bowl, beat the egg yolks and sugar with a whisk or electric mixer at medium speed until pale yellow and thick, like a grainy paste, about 2 minutes.
• Heat the milk and cream in a medium saucepan over medium heat until small bubbles dot the pan's inside rim; do not boil but adjust heat to keep the mixture this hot.
• Whisk about 1/3 of the hot milk into the egg mixture until smooth, then whisk this combined mixture into the remaining hot milk mixture until smooth.
• Immediately decrease heat to very low-if you are using an electric stove, move the pan to an unused burner just now set on low.
• Cook slowly, stirring constantly, until the mixture rises slightly in the pan and is thick enough to coat the back of a wooden spoon, about 3 minutes.
• Add a small amount of the custard to the sieve with the blackberry seeds, and push them again against the mesh into the bowl with the blackberry puree, thereby getting the last amount of pulp out of the seeds.
• Discard the seeds and wash the strainer.
• Strain the remaining custard into the bowl with the puree; add the salt and stir well.
• Refrigerate until cold, at least 4 hours or overnight.
• Freeze the custard in you ice cream machine according to manufacturer's instructions.
• Serve at once or transfer to a freezer container, seal tightly, and store in freezer for up to1 month; soften at room temperature for up to 10 minutes before serving.

FLEUR DE LAIT ICE CREAM/GELATO

Steps:

• Warm milk, sugar and salt in a saucepan.
• In a separate dish, whisk the cornstarch into the heavy cream. Once completely dissolved, add this mixture to the milk mixture.
• Heat the mixture, stirring constantly until it begins to boil and bubble up. Reduce the heat and simmer for 2 minutes, stiring constantly.
• Remove from heat and scrape into a bowl. Chill thorough in the refrigerator until chilled through, stirring occasionally as it cools.
• Once chilled, whisk once more to remove any lumps then process in your ice cream machine per the manufacturer's instructions.