Chocolate Gelato
It’s 8 o’clock in the morning and I’m having this for breakfast.
Chocolate Gelato.
I didn’t wake up this morning and say “I’m having gelato for breakfast!”…
I was planning on my regular yogurt and fruit with peanut butter toast.
Before I made my breakfast, I decided to take photos of my latest recipe adventure – Saveur’s recipe for Chocolate Gelato.
You have to move fast in shooting ice cream – the light was right and everyone was out of the house (for some reason I just can’t shoot good photos with folks leering peering at me).
So they’re gone. I’m alone.
The photos are taken and the gelato has softened oh so lightly.
In my jammies, I kick back, put my feet up and place the spoonful of sinful deliciousness in my mouth and slowly draw it out with my thoughts drifting to fudgesicles from ice cream trucks, small cartons of chocolate milk served at school lunches and homemade chocolate pudding that my Mom used to make with the skin on it.
I had a moment.
A delicious, chocolate moment.
This recipe is incredibly easy – milk, cream, cocoa powder, sugar and corn starch.
Put all in ingredients in one pot and bring to a simmer over medium heat. Cool until thickened like making pudding.
Refrigerate overnight and process in your ice cream maker according to your ice cream maker’s instructions.
Indulge!
Last night Hubby has his share and as he was slowly drawing the spoon from his mouth – he said, “this is better than sex!”
Oh? And – what am I supposed to say about that?
“Gimme that spoon!”
Have a good weekend!
Please note: Gelato will have a soft-serve consistency when served out of the ice cream maker; once frozen in a tight plastic container – it will take on the consistency of ice cream, let sit and warm up a bit. It won’t disappoint!
WHAT I WAS MAKING A YEAR AGO: Pineapple Upside Down Cake
- 3 cups milk (I use 2 cups whole milk , 1 cup cream)
- 3⁄4 cup sugar
- 2 tbsp. cornstarch
- 3⁄4 cup unsweetened cocoa
- Bring 2 cups of the milk to a simmer in a medium saucepan over medium heat, then remove from heat.
- Combine remaining 1 cup milk, sugar, cornstarch, and cocoa in a bowl, add to hot milk, and cook until sugar and cocoa dissolve.
- Set aside to let cool, then cover and refrigerate overnight.
- Process mixture in an ice cream maker according to manufacturer's directions.
7 comments on “Chocolate Gelato”
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This Easy Instant Pot Risotto with Butternut Squash is flavorful, delicious, and cooks entirely in your Instant Pot or pressure cooker! Made with sweet cubes of butternut squash, fresh sage, and shredded parmesan, everyone will love this ultra-smooth and creamy risotto recipe.
I love that this was breakfast! A delicious breakfast at that! Beautiful top image — love the pretty plate with the chocolate!
Thanks for stopping by!
Yum! Chocolate gelato, and coffe are where its at. Can this still come out good without the ice cream maker?
Hi Heathre – I’m not an expert at making ice cream yet since I just bought my machine a few weeks ago. However – here’s a good article on making ice cream without a machine. Let me know how it turns out!
http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
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I used your recipe to make some gelato a few weekends ago and somehow forgot to add the cornstarch. Thought I was done for it but it turned out pretty good. Like other recipes with CS, they tend to get really hard when frozen. This one had the consistency of cheap store bought ice cream and was perfect for those single spoon cravings.
That’s interesting. I’m going to have to try leaving it out next time!