Low Fat Chocolate Sicilian Gelato Food

GELATO, LOW SUGAR, LOW FAT VANILLA AND VARIATIONS

Steps:

• In 3-qt saucepan, whisk together xylitol, protein powder, guar powder (OR XANTHAN POWDER), and salt.
• Beat eggs well. Add to dry ingredients with 1 cup of the milk.
• Cook over medium heat, stirring constantly, about 8 minutes or until thickened. Remove from heat.
• Add remaining cold milk, vanilla bean paste, and alcohol.
• Chill at least 6 hours or overnight. Takes about 10 minutes to churn into soft-serve gelato in your ice cream maker. Freeze an additional 1-2 hours before serving, if you like a harder ice cream.
• *a note about alcohol. Use 1/4 cup spirits such as vodka; or 1/2 cup liqueur such as Baileys due the different alcohol percentage in each.
• * note to parents* The alcohol keeps the gelato from freezing rock hard when stored in your freezer. If you are giving this to children, please use common sense and do not use the alcohol. Instead, you can remove from the freezer and place in the refrigerator for abut 30 minutes to soften.
• VARIATIONS: Chocolate: replace protein powder with 3/4 cup cocoa powder. Replace vanilla vodka with 1/2 cup crème de cacao.
• Chocolate Mint: make chocolate as above but add 4 drops peppermint oil and use crème de menthe for your alcohol. Swirl in 1/4 cup of Magic Shell after churning.
• Coffee: add 2 - 3 tablespoons instant coffee granules with the dry ingredients. Serve with a drizzle of magic shell and whipped cream.
• Pumpkin: use basic recipe but add 1 teaspoon pumpkin pie spice. Add 3/4 cup canned pureed pumpkin after removing from heat. Use 1/2 cup caramel flavored Baileys Irish Cream or butterscotch schnapps.
• Caramel: use basic recipe, use Baileys caramel flavor or butterschtch schnapps. After churning, add 1/4 cup caramel topping.
• Strawberry: Prepare basic recipe. After removing from heat, stir in remaining cold milk, 3 tablespoons sugar free strawberry syrup such as Torani brand; 4 T vodka, 1 teaspoon lemon juice, and 1/2 cup frozen sliced strawberries, thawed, and pureed. Also add 1 cup frozen sliced strawberries, thawed, with their juice.

FANTASTIC FANTABULOUS TRADITIONAL SICILIAN CHOCOLATE GELATO

Steps:

• In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat.
• Meanwhile, whisk the remaining 1 cup milk with the sugar, cocoa and cornstarch in a bowl.
• Scrape the cocoa mixture into the hot milk. Cook stirring constantly, until the mixture thickens and bubbles a little at the edges. Boil gently, stirring, for 2 minutes longer.
• Scrape into a bowl and let cool.
• Cover the mixture with plastic wrap (when cool) placed directly against the surface and chill overnight.
• Freeze according to the instructions for your ice cream maker. Because the mixture is slightly thick to begin with, it may take less time than usual to freeze and thicken to the desired consistency.

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.