Last week High Heeled Life and her hubby came to spend the day which was so much fun! We went for lunch, roamed the town and poked about in the shops, laughed our heads off so much MrG had to leave the table and I had tears running down my face, made dinner and all gathered around the little tv in our kitchen to watch Y&R while my home made ice cream was churned. It was an awesome day and we can't wait to do it again!
I decided to try Barefoot Contessa's chocolate gelato for our dessert and I am so glad I took a chance and tried this recipe! It is very easy to make and easily stands alone since it is so dark, rich and delicious (I recall this was my criteria when I was single and dating!). I usually don't like chocolate cake or ice cream as it just isn't rich or chocolatey enough. I believe if you are going to eat chocolate it should be deep, dark and intense. I like an extreme chocolate experience and this gelato fits the bill!
2 1/4 cups whole 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 similar coffee flavoured liqueur
2 teaspoons pure vanilla extract
Large pinch kosher salt
8 chocolates, roughly chopped, optional
Heat the 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 bowl and stir in the coffee liqueur, 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. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.
Don't skip the Kahlua - you need it to bring out the flavour of the chocolate and to prevent ice crystals from forming. Don't worry, you wont send anyone to AA for 2 teaspoons in a batch of ice cream and your children wont be getting drunk.
Make the liquid the day before you want to eat it, let it cool to room temperature then refrigerate. Churn it the day you want to eat it. For best results, make sure your liquid is very cold before you put it in the machine.
Store the frozen part of your ice cream maker in your freezer - this will ensure it is frozen for the 24 hours it really needs to make the best ice cream.
Make sure your machine is assembled and ready to go before pouring the liquid in it. If you dont churn it right away the liquid will start to solidify and you wont be able to churn it. Yes, we did learn this the hard way.
Churn the ice cream a few hours before you want to serve it so there is enough time for it to freeze and become solid.
Have a fabulous day!