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Ingredientes
- 2 c. whole lowfat milk
- 5 x egg yolks
- 3/4 c. sugar
- 2 Tbsp. light corn syrup
- 4 ounce European bittersweet chocolate, minced
- 1/4 c. Dutch process cocoa
Direcciones
- Pour the lowfat milk into a heavy medium saucepan. Bring to a simmer over medium-high heat. Remove from the heat.
- In a metal bowl, whisk together the egg yolks, sugar and corn syrup till blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving.
- Gradually pour the warm lowfat milk into the yolk mix, whisking constantly. Return the mix to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, till the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 6 min; don't allow to boil.
- Pour the custard through a medium-mesh sieve set over a clean metal bowl. Add in the chocolate and cocoa and stir till the chocolate melts. Chill the custard till cool, about 1 hour.
- Transfer the custard to an ice cream maker and process according to the manufacturer s instructions. For the best texture, serve the gelato immediately. Or possibly transfer to a container, cover and freeze till hard, at least 4 hrs or possibly for up to 3 days. (Note: Longer freezing produces a texture more like which of ice cream.)
- Makes about 4 c.; serves 6.
- Serve this gelato right out of the ice cream maker to highlight its ultra-creamy texture.
- Adapted from Williams-Sonoma Kitchen Library Series, Ice Creams & Sorbets, by Sarah Tenaglia (Time-Life Books, 1996).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 44 | 16% |
| Total Fat 4.85g | 6% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 128mg | 5% |
| Potassium 255mg | 7% |
| Total Carbs 52.06g | 14% |
| Dietary Fiber 0.0g | 0% |
| Sugars 47.0g | 31% |
| Protein 9.42g | 15% |
