You can give this gelato a nutty twist: Toast some hazelnuts, and
place them in a blender. Finely grind them, and add them to the milk as you
heat it. Strain the infused milk, and proceed.
- 31/2 ounces unsweetened dark chocolate
- 3 cups whole milk
- 1/2 cup sugar, divided
- 6 egg yolks
- 1 pint strawberries
- 6 sprigs fresh mint
Place 2 inches of water in a saucepan. Place it over high heat,
and bring to a boil. Break the chocolate into pieces, and place in a clean metal
bowl. Put the bowl on top of the saucepan with water, shut off the heat, and
set aside for 10 minutes or until melted. (If the chocolate hasn't melted, turn
the heat back on, and stir until it melts.)
In another saucepan, combine the milk, half of the sugar and a tiny
pinch of salt, and heat until bubbles form around the edges. Do not boil. Pour
the melted chocolate into the saucepan with the milk, and remove from the heat.
In a bowl, combine the remaining sugar and the yolks, and whisk
until it's thick and a pale yellow color. Temper the egg mixture by pouring
1/4 cup of the hot milk and chocolate mixture into the eggs, whisking constantly.
(The tempering process raises the temperature of the eggs so they don't scramble
when added to other hot ingredients.)
Add the egg mixture to the saucepan with the rest of the milk and chocolate,
and mix. Stir with a wooden spoon over medium heat until the mixture thickens
enough to coat the back of the spoon, about 6 to 8 minutes.
Strain the mixture into a bowl that is set in a larger bowl filled
with ice water. Occasionally stir the mixture until it cools. Transfer the mixture
to an ice cream maker, and freeze according to the manufacturer's instructions.
When ready to serve, wash and hull the strawberries. Cut them into
1/4-inch slices, and divide them among 6 dessert bowls. Place a scoop of chocolate
gelato on top of the sliced strawberries, and garnish with a sprig of mint.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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