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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Dark Chocolate Gelato

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Dark Chocolate Gelato Empty Dark Chocolate Gelato

    Post by Lobo Wed 13 Jan 2016, 9:14 pm

    Dark Chocolate Gelato Img67l
    Dark Chocolate Gelato
    Dark Chocolate Gelato Translucent
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    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 6
    Serve this gelato right out of the ice cream maker to highlight its ultra-creamy texture.






    • 863

    Ingredients:


    • 2 cups whole milk
    • 5 egg yolks
    • 3/4 cup sugar
    • 2 Tbs. light corn syrup
    • 4 oz. European bittersweet chocolate, chopped
    • 1/4 cup Dutch process cocoa

    Directions:

    Pour the milk into a heavy 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 until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving.

    Gradually pour the hot milk into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 6 minutes; do not allow to boil.

    Pour the custard through a medium-mesh sieve set over a clean metal bowl. Add the chocolate and cocoa and stir until the chocolate melts. Refrigerate the custard until cold, 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 transfer to a container, cover and freeze until firm, at least 4 hours or up to 3 days. (Note: Longer freezing produces a texture more like that of ice cream.)
    Adapted from Williams-Sonoma Kitchen Library Series, Ice Creams & Sorbets, by Sarah Tenaglia (Time-Life Books, 1996).

      Current date/time is Fri 19 Apr 2024, 11:58 am