Chocolatey...so very chocolatey... Gelato

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My husband likes chocolate. At our favorite local ice cream store he always gets Chocolate Chocolate Chip, sometimes with bittersweet chocolate topping. There's just no such thing as too chocolatey for him. He almost died and went to heaven last night when he ate this Chocolate Gelato. I made it for St. Anthony's feast day, and had every intention of making pizzelle cones, but since I was churning the ice cream as dinner cooked, the cones didn't happen. Luckily we had sugar cones in the pantry. And he ate two -- with big scoops.

It was good, I'll give him that (though I am more of a Strawberry Gelato girl). The kids loved it, too. So, I guess we'll make it again. I found the recipe here, but when I went to make it, I just couldn't imagine not using cream, so I did -- one cup of cream and two cups of milk. I know it's more fattening, but it's dairy fat, not like partially hydrogenated shortening fat. So, the recipe below is modified to my taste (and need for cream). Another note:  I started mine the day of and not the night before, so don't let a little lack-of-planning stop you. Place your mixture in a bowl inside a bowl of ice for 30 minutes before you refrigerate it to give it a head start. I use this ice cream freezer and I love it!

So Very Chocolatey Gelato

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2 cups milk (I used 2%)

1 cup cream
3⁄4 cup sugar
2 T. cornstarch
3⁄4 cup unsweetened cocoa

Bring 2 cups milk to a simmer in a medium saucepan over medium heat, then remove from heat. Combine remaining 1 cup cream, sugar, cornstarch, and cocoa in a bowl, add to hot milk, and cook until sugar and cocoa dissolve.

Set aside to let cool, then cover and refrigerate overnight (see my note above). Process mixture in an ice cream maker according to manufacturer's directions (mine was not quite perfect after churning so I froze it for an hour -- then it was perfect).


Modified from Saveur

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