Sunday, July 6, 2008


I love gelato. I developed the obsession about 9 years ago on my first trip to Italy (and then subsequently re-affirmed the obsession on the second, third, and fourth trips). In fact, I'd go back to Venice just to eat gelato at our favorite gelateria, Boutique del Gelato. Since flying to Venice every time we get a craving isn't feasible, and the store-bought stuff just tastes like glorified ice cream, we decided to try our hand at making it at home for the Fourth of July. It was rather tasty, if we do say so. In fact, after a trip to the grocery store today, we're going to be making a second batch.

Chocolate Gelato
Makes about 3 cups
Recipe from Mangia Bene

1/2 cup sugar
2 TBSP cornstarch
pinch of salt
2 cups whole milk, divided
5 oz semi-sweet chocolate, finely chopped*
1/2 cup heavy cream
1 tsp vanilla

In a medium saucepan, combine sugar, cornstarch, & salt. Gradually whisk in 1/4 cup of milk to dissolve the cornstarch.

Gradually stir in the rest of the milk.

Cook over medium heat until it thickens and begins to boil. Boil for 1 minute. Remove from heat.

Add chocolate and allow to sit for 1 minute. Whisk together until the mixture is smooth. Add cream and vanilla and whisk.

Refridgerate for at least 2 hrs. Transfer to an ice cream maker and prepare according to manufacturer's directions.

*Use the best chocolate available to you. If you use cheap American chocolate, your gelato will taste like just slightly better than your average American chocolate ice cream.

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