International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Rothschild Herring Salad






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > dessert > gelato
4 egg yolks 2/3 cup sugar 2 cup milk 3 1/2 oz. bittersweet chocolate bar 1 1/2 oz. cocoa powder 2 Tbsp sugar Beat the egg yolks with a whisk. Gradually add 2/3 cup sugar. In saucepan, bring milk to a boil, remove from heat. When slightly cooled, very slowly add to egg yolk mixture, stirring constantly and quickly, being careful not to curdle the eggs. Melt chocolate in a double boiler and stir until smooth and silky. Pour into custard mixture and blend. Add cocoa powder and mix well. Pour into larger saucepan, place over medium heat (do not boil) and stir until mixture thickens slightly. In another saucepan, heat the 2T. sugar with 2 T. water until a caramel is formed. Add this to the custard and blend well. Cool about 1 - 1 1/2 hours and then add to ice cream maker. Notes: * use only very good chocolate. I used a ghiradelli bittersweet chocolate bar and perugina cocoa powder. I think if you use not so good chocolate this will taste like plain old ice cream. * be sure to chill it enough. When I made it, I only chilled it (in the freezer) about one half hour. It took longer to make in the ice cream maker than most other recipes I've tried and I think I didn't chill it enough.

Gelato


SUBMITTED BY
list all recipes for DESSERT (517)
list all Italian recipes (284)
list all recipes by SUE (1)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: gelato
ethnicity: italian
recipes for dessert
recipes by sue
Email Address:
(posted September 25, 2004)

4
egg yolks
2/3 cup
sugar
2 cup
milk
3 1/2 oz. bittersweet
chocolate bar
1 1/2 oz.
cocoa powder
2 Tbsp
sugar

Beat the egg yolks with a whisk. Gradually add 2/3 cup sugar. In saucepan, bring milk to a boil, remove from heat. When slightly cooled, very slowly add to egg yolk mixture, stirring constantly and quickly, being careful not to curdle the eggs. Melt chocolate in a double boiler and stir until smooth and silky. Pour into custard mixture and blend. Add cocoa powder and mix well. Pour into larger saucepan, place over medium heat (do not boil) and stir until mixture thickens slightly. In another saucepan, heat the 2T. sugar with 2 T. water until a caramel is formed. Add this to the custard and blend well. Cool about 1 - 1 1/2 hours and then add to ice cream maker.

Notes:
* use only very good
chocolate. I used a ghiradelli bittersweet chocolate bar and perugina cocoa powder. I think if you use not so good chocolate this will taste like plain old
ice cream.

* be sure to chill it enough. When I made it, I only chilled it (in the freezer) about one half hour. It took longer to make in the
ice cream maker than most other recipes I've tried and I think I didn't chill it enough.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.