Gastronomicgelatoitaliano Recipes

GASTRONOMIC GELATO ITALIANO

Steps:

• In a heavy sauce pan, whisk together the cocoa, sugar and salt.
• Whisk in milk, Frangelico, and eggs.
• Cook over medium heat, stirring constantly until steaming hot and starting to thicken, about 6-8 minutes.
• Whisk in cream and remove from heat.
• Transfer into your freezing container (for a traditional ice cream maker) or into a container with a spout (for a modern ice cream maker where the freezer requires freezing and no outside salt/ice is used in the freezing process) and chill in refrigerator for 4 hours.
• When ready to freeze, if using an ice cream maker, follow your manufacturer's directions.
• Add crushed biscotti during the final 10 minutes of churning in the freezer or ice cream maker.
• Garnish with additional biscotti.

CHOCOLATE GELATO

Steps:

• Heat milk, 1/2 the sugar, and cream in a heavy saucepan until simmering and sugar is dissolved, about 5 minutes, being careful not to scorch the milk. Remove milk from heat and whisk in cocoa powder and dark chocolate. Allow to cool slightly.
• Meanwhile, beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs, whisking constantly until well combined. Add the rest of the chocolate mixture and return to the saucepan over medium-low heat. Stir constantly until thickened enough to coat the back of a spoon, about 5 minutes more.
• Strain custard through a sieve into a bowl and cover with plastic wrap touching to mixture to prevent a skin from forming. Refrigerate 8 hours to overnight.
• Pour cold custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until hardened, about 1 hour.