Deeply Chocolate Gelato

Guess what? You don't need to be afraid of making gelato!

If you were not afraid in the first place, just take a seat next to me in the know-it-all club and let us school the rest of you's...see? You totally said that in your head with the accent and all. Don't even lie.

Here are the top three reasons why you should put gelato on you summer to-do list:

1) Homemade gelato is the best thing in the world, and the chicest dessert to serve ever.
2) Gelato is made with mostly milk (or coconut milk in my version) so it has less calories than ice cream
3) Making gelato is easy and who doesn't like a cold scoop on a hot night?

I like people to know what to expect when they try a recipe so you should count on two things with this one:

A) You are going to dirty your kitchen aid mixer, plus a saucepan, a bowl, two measuring cups, a whisk, a mesh strainer, and measuring spoons. So, that's kind of a lot. If you know this ahead of time it helps.

B) You are going to need time to make gelato. The process only takes about 15-20 minutes, but your gelato will have to set in the refrigerator and get cold before you process it through an ice cream maker. Then, it'll have to freeze some more before it can be served so plan ahead.

All that said, it's worth it and you'll find that the process, though a few steps, is remarkably easy piesy.







This chocolate gelato with some toasted slivered almonds on top is heaven.  It's true to it's name as well, this isn't some wimpy chocolate flavor. This is in your face, rich, deep and cocoa-y. A little goes a long way



Here's a tip: next time your at your favorite gelato shop (ours is Ciao Gelato) take the spoons with you when you leave. Mine were fine in the dishwasher, and now I have quite the little spoon collection for my homemade treats.

Deeply Chocolate Gelato
adapted from Ina Garten
serves 6

2 1/4 cups whole milk, or coconut milk (I used Silk original coconut milk)
1/3 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder
2 ounces bittersweet chocolate, finely chopped
4 extra-large egg yolks
2 tablespoons Kahlua (or coffee)
2 teaspoons vanilla extract
Large pinch of Kosher salt

• Heat the milk (or coconut 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 clean bowl (to remove any lumps) and stir in the Kahlua, 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. Freeze in covered containers. Allow the gelato to thaw slightly before serving.

You can always chop up chocolate candies and mix them in while your processing through the ice cream maker.  I found this best served after it's been processed and in it's container in the freezer for 2 hours. It scoops easily then.