Chocolate gelato

From LA Times
Photo by Hion L.
Adapted from latimes.com

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

1

servings

Adapted from latimes.com

Ingredients

  • 2

    cups plus 2 tablespoons milk

  • 3/4

    cup sugar

  • 2

    tablespoons honey

  • 2

    tablespoons skim milk powder

  • 1

    tablespoon cocoa powder

  • 3 1/2

    ounces chocolate, preferably 70% cocoa

  • 1 1/2

    pounds ice

  • 1

    pound rock salt

Directions

1. Prepare the chocolate base: In a medium saucepan, combine the milk, sugar, honey, milk powder and cocoa powder. Heat the mixture over medium heat, stirring occasionally, until it comes to a strong simmer, about 7 to 8 minutes. While the mixture is heating, add the chocolate to melt. Remove from heat and set aside for 3 hours, up to 2 days refrigerated. 2. Place the cooled base in a medium aluminum bowl. 3. Place the bowl over a larger bowl of ice and salt and whip the base with a hand whisk for about 10 minutes to lighten the texture; it will be a soft ice cream consistency. 4. Freeze the gelato base for about 1 1/2 hours before serving.

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