Monday, August 22, 2011


Italian Style Chocolate Gelato

4 cups whole milk, could use half in half
1 1/3 cup sugar
12 egg, yolks
12 ounces bittersweet or semisweet chocolate, melted
6 ounces semisweet chocolate, chopped (optional)

Step 1 – In large saucepan, combine milk, sugar and egg yolks. Cook and stir over medium heat just until mixture coats a metal spoon. Remove from heat. Add melted chocolate, beating with wire whisk until smooth.

Step 2 – Cover surface of chocolate mixture in saucepan with plastic wrap. Chill for several hours or overnight until very cold. (Or quickly chill mixture by transferring it to large bowl. Place bowl in sink of ice water for 30 to 60 minutes, stirring occasionally.)

Step 3 – Pour chocolate mixture into freezer canister of 4 or 5 quart ice cream freezer. Freeze according to manufacturer’s directions. If desired, stir chopped chocolate into gelato and ripen about 4 hours. If desired, sprinkle each serving with additional shave chocolate.
Note: As you save the egg whites, this would be perfect for making an angel food cake, as it takes 12 egg whites.

Chocolate Sorbet

3 ½ cups water
1 ½ cups sugar
4 ounces unsweetened chocolate, coarsely chopped
1 teaspoon vanilla extract
Whipped cream, for decoration, optional
Chocolate shavings for decoration, optional
     In a medium saucepan, combine the water and sugar. Cook over medium-high heat, stirring occasionally, until the sugar is dissolved. Reduce the heat to medium-low and simmer for 3 to 4 minutes without stirring. Remove the pan from the heat.
Put the chocolate in a food processor fitted with the metal blade and process until finely chopped. With the motor running, pour 1 cup of the hot syrup through the feed tube and process until the chocolate is melted and the mixture is smooth. Whisk the chocolate mixture back into the remaining syrup. Stir in vanilla.
     Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to manufacturer’s directions.
     Spoon the sorbet into chilled dessert dishes or stemmed glassed and decorate with whipped cream and chocolate shavings, if desired. Serve immediately.
    Makes about 1 quart.

Good N Easy Chocolate Pudding Pops

1 package (4 ounce size) instant chocolate pudding
1 ¾ cups milk
Mix these two ingredients together and put into 4- ½ cup size popsicle containers and freeze.
That’s it!!

Did I make you want chocolate, since I high-lighted the word chocolate????(I had to go get a piece of chocolate, just a small piece.)

1 comment:

~~louise~~ said...

Now you're speaking my frozen treat language, Glenda! Yes, I'm craving chocolate and I'm still sipping my morning coffee!!!

Thanks for sharing...