Thursday, September 2, 2010
My daughter, Jessica, has done it again! I did not think anything could top the Intense Chocolate Gelato, being the extreme chocolate addict that I am, but this one did it! Coconut is such a summer-time flavor to me, so that could have something to do with it, but in all reality, this gelato flavor was amazing!
serves 6-8 ( 6 servings = 6 points) (8 servings = 5 points)
2 c. + 3 T. 2% milk, divided
1-3/4 c. light coconut milk
1/2 c. coconut, toasted
1/2 c. sugar
1 tsp. coconut extract
1 tsp. vanilla extract
1 T. cornstarch
pinch of salt
1/2 c. semisweet chocolate chips, chopped
In a heavy saucepan, add 2 c. milk, coconut milk, sugar and salt. Bring to a low boil on med. heat. Be careful not to scorch. In a separate bowl, add remaining milk and cornstarch. Stir together until blended.
When milk and coconut milk come to a boil, add the cornstarch mixture and extracts. Cook on low, whisking often so that clumps do not form. The mixture is cooked when slightly thickened. This takes about 10-15 minutes. Cool mixture to room temperature, then cool in refrigerator for a minimum of 12 hours.
Add the mixture to your ice-cream maker and follow manufacturers directions. When half the time has elapsed, slowly add the toasted coconut and chocolate chips. Freeze.