Sicilian Chocolate Gelato Food

SICILIAN-STYLE GELATO

Steps:

• In a medium saucepan, pour 1 cup (250 ml) of the milk and all of the cream, then add the split vanilla bean, if using. Warm over medium heat until it just starts to bubble around the edge (no need to bring it to a boil).
• Meanwhile, in a small bowl, whisk the remaining 1 cup (250 ml) milk, sugar, and cornstarch together. Remove the saucepan with the hot milk from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved and the mixture thickens slightly, 6 to 8 minutes.
• Place the egg yolk in a medium bowl and whisk until pale and thickened, 30 seconds to 1 minute. Temper the egg yolk by slowly pouring one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine.
• Remove from the heat. Pour into an airtight container. (Leave the vanilla bean into the gelato custard while it cools.) Let cool to room temperature, then refrigerate for a few hours, or preferably overnight. The Sicilian-style gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
• Fish the vanilla bean out of the custard and discard.
• Strain the Sicilian-style gelato base to produce the smoothest texture. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
• STORAGE: Transfer the gelato to an airtight container and freeze until firm, about two hours.Homemade Sicilian-style gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
• SERVING: Always take Sicilian-style gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
• MAKE IT DAIRY FREE: Substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
• MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

CHOCOLATE GELATO

Steps:

• Place 2 cups of the milk in a medium saucepan over medium heat. Remove from the heat when milk just begins to simmer.
• Add chocolate to the hot milk and stir in until completely melted.
• Combine remaining 1 cup of milk, cocoa powder, sugar and cornstarch in a bowl, then stir into hot milk and chocolate mixture.
• Return pan to medium heat and cook, stirring until mixture thickens, approximately 10 minutes.
• Remove from heat and let it cool to room temperature. Transfer to a bowl, cover and refrigerate overnight.
• Process in an ice cream maker according to manufacturer's directions.

LOW-FAT CHOCOLATE SICILIAN GELATO

Steps:

• Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
• Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
• Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
• Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.

SICILIAN GELATO-STYLE ICE CREAM

Steps:

• Whisk together 200 ml (about 0.8 cup) of the cold milk with the corn starch, making sure that there are no remaining lumps. Set aside for now.
• Blend the remaining 500 ml (about 2.1 cup) of the milk/cream, the sugar, the salt and vanilla bean (with seeds scraped out and added) in a sauce pan. Warm until steaming hot (not boiling!) on medium heat.
• Blend the corn starch mixture with the rest of the ingredients in the sauce pan. While barely reaching a boil, cook and stir for about four- five minutes, or until the mixture has begun to thicken and any possible "floury" taste (from the starch) has disappeared [and don't overcook: that would reduce the thickening powers of the starch].
• Take the ice cream base from the heat and let the mixture cool down.
• Refrigerate for a couple of hours, discard the vanilla bean, and freeze according to the instructions of your ice cream machine.
• In case you have no ice cream machine, still-freeze the base in your freezer (see the link below the box!) - this base is perfect for still-freezing, by the way!
• After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.

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.

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.

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.

CHOCOLATE GELATO

Steps:

• Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.
• Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.
• Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.

SICILIAN GELATO-STYLE ICE CREAM II RECIPE - (4.5/5)

Steps:

• 1. Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam. 2. In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using. 3. If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions. Honey-Jam Variation Substitute honey for half the sugar. Add 1/2 cup good jam to mixture before freezing. Buttermilk or Yogurt Substitute buttermilk or yogurt for half the cream or milk. Cherry-Vanilla Add 1 cup halved, pitted cherries just before freezing. Strawberry, Blueberry or Peach Add 1 cup hulled, sliced strawberries, blueberries, or peeled and chopped peaches before freezing. Coffee Substitute 1/2 cup very strong coffee for 1/2 cup cream or milk. Coconut Substitute 1 cup coconut milk for 1 cup cream or milk; add 1/2 cup toasted dried coconut if you like. Mint Chocolate Chip Add 1/2 cup minced mint and 1/2 cup chopped dark chocolate just before freezing.

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.