Sunday, August 15, 2010

Intense Chocolate Gelato

This recipe was made by my daughter, Jessica. She loves anything Italian or chocolate. It combined the best of both worlds for her. She made it in honor of the Bear's first pre-season game. She is a huge fan. Unfortunately, they did not play well, but this gelato helped to console her!

Makes 1 quart ~ 3 points for a 1/2 cup of gelato (approx. 2 scoops)

3 cups 2 % milk
2/3 cup sugar
3/4 cup cocoa powder ( we used Dutch processed)
2 Tbs. cornstarch

In a medium saucepan, bring 2 cups of the milk just to a simmer, which is when you start to see steam rising from the pan.
In a medium bowl, whisk the remaining cup of milk with sugar, cocoa & cornstarch. Once the milk in the saucepan has come to a simmer, add in the cocoa mixture. Cook, stirring constantly, until the mixture comes to a boil & begins to thicken. Cook for one more minute & then remove from heat.
Strain mixture into a large bowl, cover the surface with plastic wrap, and chill until cold (overnight is best).
Pour into your ice-cream maker & churn according to manufacturer's directions. Freeze until firm.

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