A Muse in My Kitchen
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.
