Sicilian Gelato Style Ice Cream Food

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FANTASTIC FANTABULOUS TRADITIONAL SICILIAN CHOCOLATE GELATO



Fantastic Fantabulous Traditional Sicilian Chocolate Gelato image

Make and share this Fantastic Fantabulous Traditional Sicilian Chocolate Gelato recipe from Food.com.

Provided by tunasushi

Categories     Frozen Desserts

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 4

3 cups whole milk
2/3 cup sugar
3/4 cup premium unsweetened cocoa powder (natural or Dutch-process)
1 1/2 tablespoons cornstarch

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.

Nutrition Facts : Calories 143.6, Fat 4.1, SaturatedFat 2.4, Cholesterol 9.2, Sodium 38.4, Carbohydrate 26.6, Fiber 2.7, Sugar 21.6, Protein 4.5

SICILIAN CHOCOLATE GELATO



Sicilian Chocolate Gelato image

From the Scharffen Berger website, this Sicilian gelato contains simply milk, yet it's still completely AMAZING. Add mint leaves to the 2 cups milk for a mint chocolate gelato. I didn't even use what is probably considered "quality" cocoa and this still tastes so great.

Provided by Mandarrrrrr

Categories     Frozen Desserts

Time 30m

Yield 1 quart (approx.), 4-6 serving(s)

Number Of Ingredients 4

3 cups whole milk
2/3 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tablespoons cornstarch

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.

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



Sicilian gelato-style ice cream II Recipe - (4.5/5) image

Provided by á-36147

Number Of Ingredients 6

Makes 1 pint
2 1/2 cups light cream, half-and-half or milk (whole or skim), or a combination
1/2 cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch.

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.

LOW-FAT CHOCOLATE SICILIAN GELATO



Low-Fat Chocolate Sicilian Gelato image

After lots of experimenting to develop a low-fat ice cream or gelato, I came up with this recipe. Despite the lengthy instructions, it's very simple to make. I couldn't believe how wonderfully rich and creamy it turned out to be. The secret is in the cocoa powder, which makes the gelato dense and rich without adding fat. Because the gelato contains no fat, leftovers will freeze hard. To soften, defrost leftovers in the microwave for 20 to 30 seconds.

Provided by Allison

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 1h17m

Yield 4

Number Of Ingredients 7

1 ¾ cups skim milk, divided
2 tablespoons cornstarch
⅓ cup white sugar
⅓ cup high-quality unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1 pinch salt

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.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 29.8 g, Cholesterol 2.1 mg, Fat 1.1 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 85.9 mg, Sugar 22.2 g

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