On Wed, 28 Jul 2010 16:49:16 -0400, "Steve Freides" >
wrote:

> I love gelato, but it's not the same as ice cream. I figured we'd start
> with vanilla ice cream and see how we do with that before trying
> anything else.
>
> And I haven't had much really good gelato here in the US, although I
> remember loving it when we were in Italy a few decades ago.
>
Try this

Chocolate Gelato
By: sf

1 cup (extra fine) sugar
2 cups whole milk
1 cup unsweetened cocoa powder, sifted
4 oz bar of bittersweet chocolate (Ghiradelli)
4 egg yolks, lightly beaten

1. In a saucepan, warm 1 cup of milk with the sugar over
moderate heat until bubbles form around the sides, stirring
occasionally.

2. Whisk together the egg yolks in a bowl and gradually
pour in the warmed milk/sugar, whisking as you pour. (If
you make chunky custard, strain and pour back into the pan).

3. Cook over low to moderate heat, stirring constantly,
scraping the bottom and sides until the custard thickens
enough to coat a spatula.

4. Coarsely chop the bittersweet chocolate and stir into
the hot custard mixture. Stir until smooth.

5. In another saucepan, warm the other cup of milk and
whisk in the cocoa powder. Bring almost to a boil over
moderate heat. Remove.

6. Whisk the chocolate mixture into the custard a little at
a time. Mix well. Chill thoroughly.

Freeze according to the manufacturer's instructions.

Makes about 3 cups


--

Forget the health food. I need all the preservatives I can get.