"Jean B." > wrote in message ...
> Alex Rast wrote:
> >
> > IMHO this is still really *cocoa* sorbet. Without actual chocolate,
> > including the cocoa butter, it doesn't really taste like chocolate - it
> > tastes like cocoa, which has a distinctly different flavour. If you make
> > your own chocolate ice cream at home, you're not at all limited by the
> > strictures that govern commercial ice cream manufacturers and you can
make
> > chocolate ice cream that actually has an intense chocolate flavour.
>
> And do you have such a recipe? BTW, I always look forward to your
> posts--esp. when it comes to chocolate.
> --
> Jean B.

I know I'm not Alex, but for a truly intense chocolate experience, you
should try chocolate gelato. One of my favorite recipes!

Death by Chocolate Gelato


Ingredients:
2 cups fresh whole milk
5 egg yolks
3/4 cup granulated or superfine baker's sugar
2 tablespoons light corn syrup
4 ounces best quality bittersweet chocolate, chopped + 2 ounces finely
chopped
1/4 cup unsweetened cocoa, sifted(Dutched will blend easier and produce a
darker color)


Instructions:
Pour the milk into a medium-sized, heavy saucepan. Bring to a simmer over
medium-high heat. Remove from the heat and stir in cocoa powder. (Note: If
using natural cocoa, mix with a small amount of hot milk first, then whisk
into the remaining milk.)

In a metal bowl, whisk together the egg yolks, sugar and corn syrup until
blended. Form a kitchen towel into a ring and place the bowl on top to
prevent it from sliding around while you whisk. Gradually pour the hot milk
into the yolk mixture, whisking constantly. Return to the same saucepan and
place over medium-low heat. Cook, stirring slowly and continuously with a
wooden spoon or spatula, until the custard thickens and leaves a path on the
back of the spatula when a finger is drawn across it, about 6 minutes; do
not allow to boil.

Pour the custard through a medium-mesh sieve set over a clean metal bowl.
Add the chocolate and stir until the chocolate melts. Refrigerate until
cold, about 1 hour.

Transfer the custard to an ice cream maker and process according to the
manufacturer's instructions.
In the meantime, melt the additional 2 oz chocolate in a cup set in a pan of
hot water. Allow to cool some, but not set up. When gelato is nearly
finished, you're going to add the chocolate. While ice cream maker is still
churning, drizzle in the chocolate so that it flakes into the gelato,
distributing itself throughout.

For the best texture, serve the gelato immediately. Or transfer to a
container, cover and freeze until firm, at least 4 hours or for up to 3
days. (Note: Longer freezing results in a texture more like that of ice
cream, which is to say, harder.)