Friday, August 07, 2009


Several weeks ago I was watching Barefoot Contessa as I am wont to do waiting for PTI to come on and Ina Garten was making what she called Deeply Chocolate Gelato. It looked amazing. Even though I like hazelnut chocolates I thought that I would make it without and call it Double Chocolate Gelato.

I can see the difference between gelato and ice cream. Ice cream typically does not have the custard base made with egg yolks. But I'm not sure of the difference between gelato and frozen custard. We Cheeseheads LOVE our frozen custard (I miss Milwaukee).

Besides leaving out the hazelnut chocolates at the end I also opted to use up the ordinary Hershey's cocoa powder I had on hand rather than using a fancy expensive one as Ina calls out in her recipe. I also used a 3oz bar of dark chocolate rather than buying any bittersweet chocolate. It was just easier. I finely chopped and used the whole bar. The bar I bought was from Green & Black's and was 70% cocoa. Easily found at Ingles in the candy aisle. Whatever you do, do not use chips. Chips are coated with a release agent to keep them from sticking together. You don't want that in your gelato.

I found that I needed to strain the gelato twice. Once after I combined the cocoa and chocolate and again after I made the custard. I found that not all of the cocoa powder dissolved and some lumps were left behind. Maybe I only needed to strain the second time but I don't think it hurt to do it the first time. Besides I had some chocolate bar wrapper pieces I needed to strain out.

I was amazed that I didn't have any Kahlua in the house. I did have an OLD bottle of Starbucks coffee liqueur. I don't even know if they still make the stuff. I used what little I needed and threw the rest out. It wasn't Kahlua but the gelato came out great with the Starbucks.

The chilled gelato base is pretty thick. I put it in my Krups Automatic Ice-Cream Maker. This is one of those counter top units where you freeze the bowl a day in advance. Lickity split it was done, maybe 15 minutes.

The gelato was divine. It was so rich that after just six bites you have to consider that you've had enough. I think this gelato is as close to eating frozen fudge as you can get.

1 comment:

Brook said...

sounds very yummy-I knew I should have gotten the free icecream maker with my stand mixer instead of the meat grinder!