Excerpts from Room for Dessert, by David Lebovitz
I am constantly asked about the difference between ice cream and gelato. Gelato has a richer, more concentrated flavor than regular ice cream, and generally has both less fat and less air (which is referred to as “overrun” in the business). Gelato takes a little longer to freeze and will not freeze as firm as American ice cream. It should resemble very thick pudding.
This chocolate gelato, my favorite, was inspired by a recipe of Marcella Hazan’s. I always enjoy watching people as they take their first bite and seeing their shock give way to ravishment as they are seduced by the intensity of the chocolate. Serve chocolate gelato as an Italian sundae in little footed bowls, topped with spoonfuls of whipped cream, a few candied cherries with some of their syrup, and a scattering of toasted sliced almonds.
About 1 quart of gelato
1/2 cup Dutch-process cocoa 3/4 cup sugar
2 cups milk 4 egg yolks
5 ounces bittersweet chocolate
Whisk the cocoa with 1 cup of the milk in a saucepan. Bring to a boil over moderate heat. Remove from the heat. Coarsely chop the chocolate and stir it into the cocoa mixture until it has completely melted.
In another saucepan, warm the remaining 1 cup of milk with the sugar.
Whisk together the egg yolks in a bowl and gradually pour in some of the warmed milk and sugar, whisking constantly as you pour. Pour the warmed egg mixture back into the saucepan.
Cook over low to moderate heat, constantly stirring and scraping the bottom, until the custard thickens enough to coat the spatula. Strain the custard into the chocolate mixture and mix well. Chill thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.
This should do the trick for you.
Now if you would please submit a recipe in turn to my cooking thread I’d appreciate it.