Это предварительный просмотр рецепта "Dark Chocolate Gelato".

Рецепт Dark Chocolate Gelato
by Global Cookbook

Dark Chocolate Gelato
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Ингредиенты

  • 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

Инструкции

  1. Pour the lowfat milk into a heavy medium saucepan. Bring to a simmer over medium-high heat. Remove from the heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. Makes about 4 c.; serves 6.
  7. Serve this gelato right out of the ice cream maker to highlight its ultra-creamy texture.
  8. Adapted from Williams-Sonoma Kitchen Library Series, Ice Creams & Sorbets, by Sarah Tenaglia (Time-Life Books, 1996).