Recipe: Amazing Chocolate Gelato

AMAZING CHOCOLATE GELATO

"I read this recipe in the recent issue of "Esquire" magazine and I made it last night. It is fabulous and fairly easy. This is too good to share...make it for yourself!!!"

4 egg yolks
2/3 cup plus 2 tbsp. sugar, divided use
2 cup milk
3 1/2 oz. bittersweet chocolate bar*
1 1/2 oz. unsweetened cocoa powder*
2 tbsp. water

Beat the egg yolks with a whisk. Gradually add 2/3 cup sugar; set aside.

In saucepan, bring milk to a boil, remove from heat. When slightly cooled, very slowly add to egg yolk mixture, stirring constantly and quickly, being careful not to curdle the eggs; set aside.

Melt chocolate in a double boiler and stir until smooth and silky. Pour into custard mixture and blend. Add cocoa powder and mix well. Pour into larger saucepan, place over medium heat (do not boil) and stir until mixture thickens slightly.

In another saucepan, heat the remaining 2 tablespoons sugar with 2 tablespoons water until a caramel is formed. Add this to the custard and blend well. Refrigerate until cold, about 1 to 1 1/2 hours.**

Process the chilled mixture in an ice cream maker according to manufacturer's directions.

(For the best texture, serve immediately. Or transfer to a container, cover and freeze until firm, at least 4 hours or up to 3 days.)

*Use only very good chocolate. I used a Ghiradelli bittersweet chocolate bar and Perugina cocoa powder. I think if you use not so good chocolate this will taste like plain old ice cream.

**Be sure to chill it enough. When I made it, I only chilled it (in the freezer) about one half hour. It took longer to make in the ice cream maker than most other recipes I've tried and I think I didn't chill it enough.

From: We2Miles