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Chocolate Gelato

Chocolate Early Grey Gelato and nooodles is a genius

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Chocolate Early Grey Gelato and nooodles is a genius

krissywats | Aug 30, 2005 11:02 AM

I've been away from home for a month and had one night at home to cook last night. I decided to try some ice cream and nooodles recent post inspired me (as well as the early grey, dark chocolate truffles I had recently).

I used the gelato custard link below as follows:

First I didn't have whole milk but had a break down of how to make skim and half and half into whole milk. I put that in a sauce pan, added two earl grey tea bags, and heated over medium heat until bubbles began to form around the edges.

In the meantime I was able to make superfine sugar as noodles suggested, except I started with raw sugar and used the blender. It worked great. Then I blended with the egg yolks until smooth.

As nooodles suggested, I added the hot milk to the blender one tablespoon at a time. This also worked great and lended itself to a very smooth, non-eggy base.

Next I returned the entire early grey scented milk base back to the pan and began to stir and cook until slightly thicker. Next I turned off the heat added in about 8oz of dark chocolate and stirred until well blended.

The recipe says to put the whole mix in an ice bath but I didn't have time as I had to go pick up my husband from the ferry so I just put it in the fridge. I think the chocolate may have cooled it off enough that it didn't need the ice bath to cool before chilling.

When I got home I didn't feel like waiting 2 hours so I popped the whole thing in the freezer and left it for an hour, stirring probably three times.

Then I panicked. I didn't have cream to whip (I thought I did) so I grabbed a can of evaporated milk, popped it in the freezer too and when very cold, whipped it up to soft peaks (worked great! takes a little longer than cream)

After folding the 'cream' into the custard, I put it in my ice cream maker for about 25-30 minutes. This turned out the creamiest mix yet! The earl grey adds a wonderful note to the dark chocolate that really brings out that rich, dark flavor. After a night in the freezer, it's the same consistency as a high-end ice cream that I'd buy at a specialty shop.

Thanks noodles!! You rock.

Link: http://www.epicurious.com/recipes/rec...

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